Saf Pro® Frozen Dough Improver
Product Nos. 27650
Non-GMO Saf Pro® Frozen Dough Improver optimizes freezer shelf life and improves the tolerance of frozen dough.
Making things simple
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Looking for a small batch order?
Extends Life
Extends the freezer shelf life and cold temperature tolerance of frozen dough.
Easier Handling
Provides more consistency in finished products.
Greater Volume
Designed for frozen dough to enhance the structure and volume of the finished baked product.
Gas Retention
Improves the gas retention within frozen doughs for better oven rise.
- Bagels
- Pretzels
- Croissants & Pastry
- Rolls & Buns
- Crusty Bread
- Multigrain Bread
- Pizza
- Pan Bread
- Sweet Bread
- Whole Wheat
- Specialty
- Sourdough
- Hispanic Products
- Donuts
Recommended for all frozen dough. Add directly to the flour at 1% of the total flour weight.
- 22 lb 0.8 oz (10 kg) boxes
- 48 boxes/pallet
- Shelf life of unopened packages is 2 years from production date if stored in cool, dry conditions
- Shelf life of opened packages is 3 months
- Store in cool, dry conditions in original packaging or in a clean, covered container
- Do not leave opened packs exposed
Featured Formulas
Ingredients
Follow this simple formula to create croissants that you can bake fresh from the freezer. Just thaw, proof and bake for croissants with a tender, flaky inside and great butter flavor.
Prep Time: 2 hours, 48 minutes
Bake Time: 15 minutes
Instructions
Combine dry ingredients in a spiral mixer and blend for 1 minute on your mixer’s first speed then add remaining ingredients and continue to mix for 7 minutes on your mixer’s first speed speed, and then for 1 minute on your mixer’s second speed or until dough is about 85% developed. Then, let the dough rest for 5 minutes.
It’s important not to overmix the dough (overmixed dough can become weak and tear during sheeting). The dough will get plenty of extra development during the sheeting process. For best results, the dough must be cold out of the mixer. Final dough temperature should be maintained at 63°F (17.2°C).
Next, roll in the butter with one, double “four-fold” and then let rest for 45 minutes in a cooler at 40°F (4.4°C). Next, complete one, single “3 fold” and let rest again for 45 minutes in a cooler at 40°F (4.4°C). Now, gradually sheet the dough down to 5 mm and divide into 2.5 oz (70 g) portions to shape into classic croissants. Be careful not to mold too tightly.
Blast freeze for 20 minutes at -22°F (-30°C) and then place into a cooler to defrost overnight. Before baking, place croissants into a proofer set to 80°F (27°C) with 85 to 90% humidity for 45 minutes.
To bake, place croissants into an oven set to 370°F (187°C) and bake for approximately 15 minutes, or until croissants are a deep, golden color. Remove from oven and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Saf Pro® Frozen Dough Improver
Saf Pro® Relax Series
Livendo® Natural Wheat Sourdough Series
Red Star® Block Yeast
Ingredients
This classic recipe for European Danish is specially formulated for those desiring a frozen dough solution that will function as the perfect base for a variety toppings, glazes, and fillings. Garnish with fresh fruit or your favorite icing to create a range of sweet treats for your customers to enjoy.
Prep Time: 2 hours
Bake Time: 12-15 minutes
Instructions
Combine ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until dough is about 85% developed. Maintain the dough temperature at 65°F (18.3°C).
Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamination will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm and scale as desired.
At this point, place the portioned dough into a blast or spiral freezer and store until ready to use. Before using, remove dough from the freezer and place into a cooler overnight to thaw.
Once thawed, shape dough as desired and then place into a proofer set to 80°F (27°C) with 85-90% humidity for 45 minutes. To bake, place Danish into a rack or revolving oven set to 370°F (187°C) and bake for 12-15 minutes until Danish have a golden color. Remove from oven, let cool and garnish as desired.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
