Frozen white bread dough

Frozen white bread dough is a basic and versatile preparation consisting of a mixture of wheat flour, water, yeast, salt, and sometimes sugar and fat, which has been fermented and then frozen for preservation and later use. This dough is ideal for making a wide variety of homemade baked goods, such as breads, rolls, pizzas, and other bakery and pastry products.

Its origin is closely linked to the European baking tradition, although its commercialization in frozen form is a modern development that aims to facilitate preparation at home and in food businesses, saving time and ensuring a fresh product with a good texture at the time of baking.

Among its properties, its concentration of carbohydrates from the flour, low fat content (unless additional ingredients are added), and the presence of yeast, which generates a spongy and airy texture after baking, stand out. It is a quick source of energy and can be adapted to multiple recipes, from simple breads to more elaborate preparations.

In different regions of Latin America, this ingredient may be known by different synonyms such as: frozen bread dough, precooked frozen bread dough, or simply frozen dough. In some countries, it is also called ready-to-bake dough or frozen bakery dough, reflecting its practical and convenient use in the kitchen.