backaldrin continues to work on new innovations every day. This producer of baking ingredients is changing the way bakeries work in the long term thanks to Baking without proofing.
The latest innovation from backaldrin will restructure the baking industry: Baking without proofing.
This technology allows the production of Danish pastries and laminated bakery products to be optimised by saving valuable time and space, while simultaneously enhancing the quality of the products. This is because Baking without proofing allows you to jump straight into dough processing without losing valuable time or energy for the fermentation phase.
In this case, the dough is frozen after being shaped. This results in flat frozen dough items, which offer advantages for bakeries in several respects. Firstly, they require less space due to their shape, and secondly, this technology can help save energy: As there is no need for a fermentation phase, there is also no need for a proofer, which means that less electricity is consumed. The proofer can be used alternatively for other or new products, considerably increasing the efficiency of production and allowing the range to be expanded.
Yet the advantages of Baking without proofing do not stop at time and energy savings. This technology, suitable for all standard installations, also facilitates uniform quality of the baked goods by eradicating the fluctuations in fermentation that often lead to inconsistent results. What's more, the frozen dough items are easy for novice bakers or untrained staff to handle and bake in the in-store oven. This can be a major advantage in times when there is a shortage of skilled workers.
The products where Baking without proofing can be used come in many shapes and sizes: be it croissants, quark turnovers or nut swirls - even without fermentation, they retain a nice volume.
Exactly how baking without proofing works will be presented to trade fair visitors at iba 2023 twice a day (11 a.m. and 2 p.m.) by the backaldrin master bakers.
