Agenda is subject to change. Please review our dress code.

Day 1

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

Day 2

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

Day 3

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

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Formulating Frozen Products- things to consider when freezing a product.
  • Ingredient you should consider when Freezing- learn what ingredients help to improve your frozen application.
  • Process Controls for Frozen Dough- learn the steps to proper freezing of a dough.
  • Thermodynamic Properties of Food Freezing- learn what happens when you freeze a product and what it takes to freeze a product.
  • Learn what equipment is available for freeze your products- a look at the different types of freezing systems.
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