By 1949, only 3% of the bakery stores used frozen dough in the USA, this figure has risen to 40% of the total dough market in Europe and 70% of the US market. The frozen dough technology allows the long life of the dough and maintains the quality of the dough.

The industrialization trend of the baking industry is obvious. The use of automated production technology is conducive to improving quality and production efficiency, realizing modern production, and promoting the development of the industry to a high level. At present, industrial production enterprises occupy about 27% of the market share, and this figure is still growing, bringing greater market space for production equipment.  

The frozen dough technology makes it possible for the industrialized mass production of frozen dough in the modern bakery plant. Nowadays, the industrialized bakery plant represents 27% of the overall bakery market, and the market share is still increasing. Such a trend will be the drive for the demand for continuous proofing and IQF freezing equipment.

The frozen dough technology, introduced through the bakery plant invested by US and European multinational bakeries, started to develop in the 2000s. At a trade show in China, the audience was amazed after seeing frozen dough turn into a fully baked croissant in a dozen minutes. The Chinese frozen dough market is estimated to be USD 18 billion and will continue to grow at an annual rate of 15%.

The frozen dough allows the chain bakeries store to save the store rent, machinery investment, and labor costs and provide more choices of bakery products. The frozen dough is also popular in cafeterias, fast food and hotel franchises  

Before the wheat flour turns into bread, it has to go through several procedures, including mixing, proofing, rest, forming, proofing and baking. All these procedures require experienced bakers. The frozen dough technology made it possible to industrialize all these procedures in a central bakery plant, from where, the frozen dough is delivered to the bakery stores and supermarkets, in uniform quality and taste.

Continuous proofer

A continuous proofer can proof up to 60,000 dough per hour. The dough in the trays is transported by the chain, which can be over 1,000 meters long. The proofing chamber provides the desired temperature and moisture that suits the unique requirements of different doughs. It is very suitable for laminated pastries, croissants, etc

After the dough is proofed, the dough will enter the spiral IQF freezer to quickly freeze to -18℃.

A congélateur en spirale has a spiral conveyor system which allows for continuous freezing while occupying a minimal footprint. The compact, multi-level design enables the spiral freezer to optimize vertical space, which is particularly beneficial for facilities with limited floor area.

The spiral conveyor belt moves the dough at a freezing chamber of -35℃, ensuring that they are frozen quickly and uniformly. It can freeze the dough quickly in 30 to 40 minutes.

The belt utilizes a modular plastic belt to prevent belt marks on the belt.

For the working principle of a spiral freezer, please visit the video