Eden Frozen Dough Fermentation Solutions

The emergence of frozen dough technology represents a transformation of traditional production models for bread, pizza, pastries and other baked goods. This transformation breaks through the constraints of time and region imposed by traditional methods, liberating and enhancing the productivity of enterprises. Through a central factory, enterprises quickly freeze and cold-store dough that has already been mixed, fermented and shaped, then distribute the frozen dough to each store, thereby strengthening terminal control and refined channel management. Freezing and cold storage play an important role in the bread, pizza, pastry and baked goods industries. To effectively achieve the dough fermentation and shaping process, a comprehensive solution is required. The Eden frozen dough fermentation solution delivers comprehensive and stable performance, meeting the freezing and cold storage needs of different stages.

- Unfermented dough (0~5°C)

Eden medium-temperature refrigeration equipment is suitable for cold storage spaces at 0~5°C, keeping unfermented dough in a slow, uniform basic fermentation state within this temperature range. When needed, the dough is removed and thawed for cutting and shaping.

- Fermented dough (-20°C)

Eden low-temperature refrigeration equipment is suitable for freezer spaces at -20°C, used for storing dough that has completed basic fermentation. At -20°C, the yeast in the dough enters a dormant state and stops fermenting, extending the storage period to 48 hours.

- Shaped dough (-3°C~+1°C)

Eden medium-temperature refrigeration equipment operates stably in cold storage at -3°C~+1°C with minimal temperature fluctuation, allowing shaped dough to be kept in the storage for 12 hours without turning sour from over-fermentation.