Applications: Freezing

Applications: Freezing

Industry leaders and our frozen foods experts will bring you in from the cold with best practices and optimal procedures!

Your freezing success starts all the way back at your formulation choices. Let us walk you down the right path to improve product performance in the freezing cycle and ensure quality and freshness. Our frozen foods training course covers all the pertinent steps you need to understand and achieve ideal freezing.

Experience Level

This course is aimed at bakers who already have a solid foundation in baking principles and are seeking to deepen their knowledge of their craft. Production managers and supervisors, plant managers, and personnel from R&D and quality assurance departments will benefit greatly from the course content.

After this seminar you’ll know how to:

  • Select the right flours, leaveners, and additives for each freezing application
  • Optimize desirable final product characteristics with formulation choices
  • Maximize quality and shelf-life attributes by selecting appropriate processes controls
  • Use thermodynamic properties of food freezing to affect finished products
  • Choose between blast freezing and cooling and freezing for different products
  • Evaluate freezing equipment

Upon successful completion of this course you will receive 1.8 IACET continuing education units.

Time Activity
8:00 a.m. Introduction
8:30 a.m. Formulating Frozen Dough/Products
  • Describe formula considerations when freezing a product
9:00 a.m. Flour for Frozen Applications
  • Explain why flour is important in a frozen dough.
10:30 a.m. Break
10:45 a.m. Yeast-Maximizing Shelf Life
  • Summarize how freezing affects yeast and the type of yeast that is best for frozen dough applications.
12:00 p.m. Lunch (On your own)
1:00 p.m. Chemical Leavening for Frozen Dough/Products
  • Relate the types of chemical leavening agents typically used in frozen dough/products.
2:00 p.m. Break
2:15 p.m. Emulsifiers for Frozen Dough/Products
  • Identify how emulsifiers work and the benefits when used in the processing of frozen dough and baked products
3:30 p.m. Break
3:45 p.m. Enzymes for Frozen Products
  • Discover the types of enzymes used in producing a quality frozen dough product
5:00 p.m. Adjourn for the day
Time Activity
8:00 a.m. Process Controls for Frozen Dough/Products
  • Describe why temperature parameters play a critical part in frozen dough production.
  • Recognize how freezing affects product quality during freeze/thaw cycles
9:15 a.m. Break
9:30 a.m. Stabilizers and Gums for Freeze/Thaw Stability
  • Summarize the function of gums to improve or maintain the freeze/thaw of frozen product
  • List common gums used in frozen applications
10:45 a.m. Break
11:00 a.m. Starches in Freezing
  • Discover the function of starch in frozen products.
  • Explain the types of starches used in frozen applications
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Lab
5:00 p.m. Adjourn for the day
Time Activity
8:00 a.m. Thermodynamic Properties of Food Freezing
  • Understand freezing doughs to dough and baked products
  • Describe the elements behind freezing and what it takes to freeze products
9:00 a.m. Break
9:15 a.m. Mechanical Cooling and Freezing Equipment
  • Define mechanical blast freezing
  • Review capabilities and applications for using blast freezing.
10:15 a.m. Break
10:30 a.m. Cryogenic Cooling and Freezing - Equipment
  • Explain cryogenic freezing options.
  • Summarize capabilities and applications for using cryogenic freezing.
11:30 a.m. Course Review and Wrap Up
  • Q&A Session
12:00 p.m. Seminar Concludes

Enrollment Information

Cancellation Information

  • Enroll by phone: 800-633-5137
  • Enroll online: add to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map. This seminar is only offered every other year, but is available at any time for plants interested in private training.

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