Application Industry Solutions
——Pastry Baking

1. Principle of Freezing Technology
Rapid freezing: Reduce the center temperature from room temperature to below -18 ℃ within 15-30 minutes, quickly pass through the -1~-5 ℃ ice crystal danger zone, form uniformly small ice crystals ≤ 50 μ m, and avoid gluten network damage and juice loss
Low temperature freshness preservation: -18 ℃ freezing inhibits microbial reproduction and enzyme activity, with a shelf life of 6-12 months. After reheating, it approaches the quality of freshly made products
Ice crystal control: Freezing rate ≥ 0.5cm/h, the smaller the ice crystals, the better the quality maintenance after thawing
2. General process flow
Fermentation pastry: raw material preparation → kneading → fermentation (28-30 ℃/1h) → molding → awakening (35-38 ℃/15-20 min) → pre cooling (0-5 ℃) → quick freezing (-35~-40 ℃/15-30 min) → packaging → frozen storage (-18 ℃± 1 ℃)
Non fermented pastry: raw material preparation → dough mixing → molding → pre cooling → quick freezing → packaging → frozen storage
Key process nodes:
Pre cooling: After forming, cool down to 0-5 ℃ to reduce the temperature difference stress during quick freezing and prevent cracking of the skin
Quick freezing: temperature ≤ -30 ℃, wind speed 16.8-19.6m ³/min, ensuring that the center temperature drops to -18 ℃ within 30 minutes
Packaging: Immediately seal after quick freezing, block oxygen to prevent oxidation and dry consumption

1. Fermented pastries (steamed stuffed buns/Mantou)
Technical focus:
Yeast protection: Use freeze resistant and highly active dry yeast, with an increase of 20-30% in addition compared to conventional methods
Fermentation control: Secondary fermentation method (initial structure formation at 28 ℃/1h, secondary yeast activation at 35 ℃/20min)
Gluten reinforcement: a combination of high gluten flour (protein ≥ 12%) and gluten flour (2%), pressed 10-15 times to the fascia of the face
Moisture regulation: The dough moisture is reduced by 2-4% compared to conventional methods, and the filling moisture is controlled below 60%
2. Dumplings/Wonton
Technical focus:
Noodle formula: high gluten powder+0.3% phosphate, water retention rate increased by 15%, and weight loss rate after quick freezing and reheating<3%
Filling control: Close the mouth tightly without gaps to prevent freezing cracking and soup leakage
Single unit quick freezing: The spacing between the plates should be ≥ 2cm to avoid adhesion
3. Crispy/Dim sum (shrimp dumplings/quicksand dumplings)
Technical focus:
Chengmian Pi: Chengmian (70-80%)+cassava starch (20-30%), hot pressed in boiling water above 95 ℃, with 0.5-1% vegetable oil added to prevent cracking
Emulsification technology: lard and monoglyceride (5:1) in the flowing sand foreskin form a stable alpha crystalline form, delaying the penetration of the filling
Antifreeze treatment: Adding 0.2% guar gum enhances frost resistance and reduces thawing cracking rate by 40%
4. Western baked goods (bread)
Technical focus:
Frozen dough technology:
Direct freezing method: stirring → cutting → shaping → direct freezing, suitable for hard bread such as baguettes
Pre fermentation freezing: stirring → basic fermentation → segmentation → molding → quick freezing, suitable for soft bread
Pre drying and freezing: molding → drying (1.2 times the volume) → quick freezing, no need to thaw before baking, suitable for baking, etc
Anti aging: Adding emulsifiers and alpha amylase to delay starch aging and maintain a soft texture