Frozen rolls and dessert buns are fragile and must be protected from the outside, but quality starts from within.
Whether pre-baked or par-baked, the quality of frozen rolls and dessert buns always starts with repeatable processes and consistent ingredients.
Bakeries with outdoor silos can use advanced cryogenic chilling systems from Linde to chill flour and other dry ingredients to within 1°F as they flow from the silo to the mixer. Better temperature control in mixing and blending can improve cycle times and help protect yeast performance. After dough forming or baking, a tunnel freezer, spiral freezer or impingement freezer can add a crust-freeze to protect rolls and dessert buns from the outside.
State-of-the art cryogenic solutions from Linde are designed with food safety and hygiene in mind, and can help the baker:
Protect shape, surface and product quality. Rapid cryogenic freezing locks in shape and product quality, and state-of-the-art equipment can deliver highly repeatable results.
Extend shelf-life and reduce deliveries. Consistent crust-freezing operations can help artisan breads stay fresher longer to extend a bakery’s service range or reduce the frequency of delivery.
Improve throughput and resource efficiency. Throughput can typically be increased by 10% or more with the patented, high-efficiency CRYOLINE® XF (Crossflow) spiral freezer. Our state-of-the-art CRYOLINE® MT tunnel freezer can also handle high-volume and make product change-outs easier.
Reduce downtime and speed changeovers. Our hygienically-designed CRYOLINE® MT tunnel freezer provides easy access for cleaning to help reduce downtime. In addition, recipes can be programmed to further speed changeovers, between, for example, honey buns and apple turnovers.