Page 31 - FoodFocusThailand No.241 May 2026

SPECIAL
SPECIAL FOCUS FOCUS

FROZEN DOUGH SOLUTIONS

FOR INDUSTRIAL-QUALITY

BAKERY PRODUCTS

The global frozen dough market size was valued at USD 26.24 billion in 2025. The market is projected to
grow from USD 27.57 billion in 2026 to USD 44.33 billion by 2034, exhibiting a CAGR of 6.12% during the
forecast period. 1

Bread and pizza dough dominate the frozen dough 2. Pre-fermented – Ready to Bake: Product is proofed
product segment (43.32%), while food service channels before being frozen. Suitable for croissants and bread, Pain
represent the largest sales segment. Frozen bread dough is au Chocolat.
highly customizable to meet customer requirements. It also 3. Par-baked – Coloured and Uncoloured: Bread
offers convenience to in-store bakeries (ISB), food services baking is stopped before or after crust colouration. The
restaurants, coffee shops, and other operators, while maintaining partially baked bread is then cooled and frozen. It is suitable
both freshness and quality of bread. This technology also helps for baguettes and rolls.
create new market opportunities, as food service channels can
expand their distribution reach and broaden their product range Frozen Dough Solutions for
by introducing new products. 1 Superior Bakery Quality
Frozen dough solutions is a frozen dough and pastry
a
Key Drivers of Growth in the Frozen Bakery Market technology consisting of a blend of high-performance
The dynamics driving growth in the frozen bakery market are functional ingredient solutions, including dough conditioners
grounded in both industry (bakers’) and consumer insights. utilizing the latest advances in ingredient synergy and enzyme
Consumers demand quality, fresh-baked products all day and a technology designed to deliver superior performance,
far greater variety — which means the flexibility of frozen dough optimizing stability, volume, tolerance, and consistency for
will continue to increase in popularity as a format as well as in the baker. This solution can be applied to all types of artisanal
premium varieties. Declines in skilled labour and growth of and industrial frozen dough and pastry formulations for
the retail channel mean the bakers are relying more on greater extraordinary results, e.g., breads, par-baked breads, buns,
ingredients with greater tolerance that can: rolls, croissants, and Danish pastries.
• Reduce volume loss during frozen storage over the Outperforming the competition, frozen dough solutions a
product’s shelf life resolve many of the technical challenges impeding
• Achieve parity in quality with fresh-baked products consistency during production and the final quality of premium
• Meet customer demand for cleaner labels baked goods. These challenges include volume loss during
• Produce products with a traditional look and feel using frozen storage, limited processing tolerance to variations in
modern processes (a paradox) proofing and baking conditions, inadequate fermentation,
• Ensure strong tolerance throughout the supply chain, from leading to coarse and irregular crumb structures with thick
production to point of sale cell walls, undesirable crust colour, reduced crispiness in
• Maintain freshness after bake-off, with reduced flaking, crusty bread products, and weak or fragile crumb structures.
staling, volume loss, and loss of crispiness Advancements in food science and ingredient
• Deliver a bakery shop–like experience technologies have played an increasingly important role
• Enable product differentiation in elevating industrial bakery production standards. Frozen
• Support cost reduction dough technology has, therefore, emerged as a key
mechanism for enhancing process efficiency, while enabling
Frozen Dough Technology for Bakery Applications the creation of high-quality baked products with consistent
Frozen dough technologies can be categorized into three characteristics that effectively meet the diverse demands of
principal types according to their production processes, as modern consumers.
described below.
1. Unfermented – Ready to Proof: Dough is frozen without
proofing (fermentation) and is suitable for baguettes, rolls,
croissants, puff pastry, and Danish pastries. More Information Service Info C003
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