Frozen Dough
Indonesia’s vast archipelago and the need to deliver fresh baked goods across the country poses many challenges in terms of baked goods’ shelf-life, logistics and cost control. Industrial bakers are looking for frozen dough solutions to navigate these issues, while hospitality outlets such as restaurants, hotels and cafes that do not have baking facilities or expertise also benefiting.
Lesaffre has been working alongside with industrial bakers to continue to refine and innovate frozen dough techniques to maintain the freshness of baked goods and deliver greater variety to consumers.
