LIVE LACTIC ACID BACTERIA
Fros PRO
Processing aid that improves stability and performance in bakery processes using cold technology.
Technical materials and recipes
Overcoming the challenges of cold technology
Fros PRO is a processing aid formulated for industrial bakeries and centralized production facilities that use cold technology to schedule and centralize production with consistent quality throughout the supply chain.
Fros PRO acts on the main factors that affect dough behavior during refrigeration, deep-freezing and subsequent processing stages, helping to preserve dough stability and finished product quality while reducing production variability.
For industrial bakeries and centralized production facilities.
For 4 processes: pre-proofed frozen-Ready to Bake, retarder-proofing, unproofed frozen dough, par-baked frozen products.
Applications: bread, pizza, pinsa, focaccia, croissants and viennoiserie.
Dosage 1% of flour weight.
Live lactic acid bacteria and sourdough starter
The lactic acid bacteria are a group of “good” bacteria naturally present in sourdough starter alongside yeasts, with which they initiate and drive dough fermentation processes. In particular, the lactic acid bacteria in sourdough starter are responsible for lactic acid fermentation through which the sugars present in flours are converted into lactic acid (homofermentative lactic acid bacteria) or into lactic acid and acetic acid (heterofermentative lactic acid bacteria).
Pre-proofed frozen-Ready to Bake: quality comparable to straight-dough processing
Preserves the structure of pre-proofed dough during freezing and storage, promoting adequate oven spring during subsequent baking.
Preserves volume, structure, crust and sensory characteristics, making the quality of the frozen product comparable to that of a product made using straight-dough processing.
Simplifies the process, reducing the operations required before baking.
Retarder-proofer: more predictable fermentation response
Helps preserve dough strength and makes the fermentation response more predictable.
Provides greater uniformity in development, structure and final quality, even during prolonged production pauses.
Unproofed frozen dough: greater freezing tolerance
Promotes more consistent performance recovery after thawing.
Improves freezing tolerance.
Par-baked frozen products: structural integrity through to final baking
Helps preserve structural integrity during storage and reheating.
Improves crust and crumb quality.
Greater product uniformity after final baking.
Available sizes
CodeSizePackagingShelf life
COD. 613 NCC10 kgPaper bag12 months
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