A freezer to retarder to oven dough

摘要

A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140.degree.F, emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such tha t the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42.degree.F for at least 12 hours, or at an elevated temperature of between 43-85.degree.F for at least 1 hour, an d then baked, the baked products have good appearance, taste and texture, and a specific volum e of at least 4 cc/gram.