Frozen bread dough

Frozen bread dough is a basic and versatile preparation used in the making of various types of bread and baked goods. It is a mixture of flour, water, yeast, salt, and sometimes other ingredients like sugar or fats, which has been kneaded and then frozen for preservation. Thanks to this process, the dough stays fresh and ready to be thawed and worked at any time, facilitating the quick preparation of homemade bread without the need to start the process from scratch.

The origin of frozen bread dough is linked to industrialization and the search for practical solutions for home and gastronomy, allowing bakeries and consumers to save time without sacrificing quality. Its use is very common in countries with a baking tradition and in all types of kitchens, from domestic to professional.

Among its properties, it stands out that freezing preserves the activity of the yeast in a latent state, which allows the dough to rise properly after thawing. Furthermore, frozen dough retains a texture and flavor very similar to that of fresh bread, offering convenience and consistent results.

In different Latin American countries, frozen bread dough may also be known by other names such as refrigerated dough, fresh frozen dough, or simply frozen dough. Although the terminology may vary, all these terms refer to the same essential product for the practical and quick preparation of bread and baked goods.