Frozen Dough Processing Line for Industrial Bakeries: From Defrosting to Quick Freezing

In the modern baking industry, frozen dough technology has become an essential solution for efficient production and global distribution. To maintain the ideal texture, layers, and appearance of the products, each process—from defrosting to proofing to quick freezing—requires precise and stable management.

Sure International is committed to providing customers with a complete frozen dough processing production line, ensuring that the product achieves efficient, stable, and high-quality performance at every step.

Step 1: Low-Temperature, High-Humidity Defrosting – Reviving the Vitality of Frozen Dough

Before entering the proofing stage, frozen dough must undergo a scientifically controlled, uniform defrosting process.

The low-temperature, high-humidity defrosting chamber precisely controls the temperature and humidity to allow the dough to gradually regain its elasticity in a mild, balanced environment, effectively preventing moisture loss and surface cracking. The weight loss rate can be controlled within 1%.

This stage provides an ideal foundation for the subsequent proofing process.

Step 2: Spiral Proofing – The Core Stage of the Production Line

Once the dough is uniformly defrosted, it enters the spiral proofing machine, where it undergoes even fermentation under stable temperature and humidity conditions.

The spiral design of the machine enables continuous production while saving space; the consistent airflow ensures that each piece of dough is evenly expanded, soft, and delicate.

Key Advantages:

• Continuous automated production

• Precise temperature and humidity control

• Fully stainless steel structure, easy to clean and hygienic

• Seamlessly integrates with ovens and tunnel freezers

• Here, the frozen dough is "revived," ready for the perfect baking process.

Step 3: Baking or Pre-baking

Depending on the product’s requirements, the proofed dough can either be directly baked or partially baked (pre-baked).

This flexible process design enables the production line to cater to both ready-to-bake and ready-to-eat products.

Step 4: Quick Freezing and Storage

After baking or pre-baking, the products are quickly transferred to either a tunnel freezer (IQF Tunnel Freezer) or a spiral freezer (Spiral Freezer) for rapid freezing.

The high-speed, uniform freezing process locks in the freshness, aroma, and structure of the products, ensuring that each bread, croissant, or pastry remains in perfect condition during transportation and storage.

The products are then packaged, refrigerated, and distributed globally.

Why Choose Sure International’s Integrated Production Line?

• Efficient integration of all stages for smoother production

• Consistent product quality and stability

• Reduced manual labor and handling

• Suitable for a variety of baked goods

• Customizable based on capacity and layout requirements

From Frozen to Fresh – Precision and Care at Every Step

From the moment frozen dough leaves the cold storage, to the proofing, baking, quick freezing, and packaging stages, every step requires precise control and perfect coordination of continuous production.

Sure International provides an integrated solution consisting of low-temperature, high-humidity defrosting chambers, spiral proofing machines, and tunnel or spiral freezers, ensuring that your production line operates efficiently, stably, and energy-efficiently, helping your baked goods gain a competitive edge in the global market.