Frozen Dough Products
Research was and is conducted by TAFE Regency International School of Baking to determine the best wheat varieties and most suitable production methods for our flour in the production of frozen dough bakery products. After extensive testing a range of products were produced and the freezing life assessed. A number of products developed produced excellent eating quality after an extended period of freezing.
The frozen bakery product range has been assessed in Japan by the Tokyo University of Agriculture and several other food companies.
FRPG Flour is being used in India to enhance local flour for the production of western style frozen food products
Characteristics of our flour and frozen bakery products:
-
Long storage life - up to 16 weeks compared to the traditional 4 to 5 weeks
-
No preservatives - or only low levels used to increase storage life
-
Flour used in the dough produced by the group is traceable
-
Grain is produced in a sun drenched naturally clean environment with low disease
-
Low chemical inputs are used to produce the wheat
-
Grain has naturally high protein and dough strength, ideal for frozen dough
-
Traditional wheat breeding methods have been used (no Genetically Modified material)
-
Grain grown in a GM free area.