The New Standard in Frozen Dough & Pastry Technology

The market for frozen dough is growing rapidly with bakers recognizing the economy and versatility that frozen dough solutions can provide their product offerings. The new Arctic™ range of frozen dough solutions addresses product issues that affect artisan and industrial frozen dough and pastry production, including volume, tolerance, consistency, crust crispiness, crust color and crumb texture. “Today’s baking environment is challenged with the decline in skilled labor plus consumers’ demand for greater variety in baked products that stay fresh all day long,” explains Barry Clayton, Senior Vice-President, Bakery Ingredients at AB Mauri® North America. “Bakers will benefit from the unique synergy Arctic provides by resolving many of the technical challenges impeding production consistency that have historically come with frozen dough.”

Barry Clayton SVP Bakery Ingredients

“Today’s baking environment is challenged with the decline in skilled labor plus consumers’ demand for greater variety in baked products that stay fresh all day long”

"Baked products that stay fresh—all day long"

Fresh Baked Products

With the decline in skilled labor and the overwhelming demand by consumers for greater variety in baked products that stay fresh—all day long—flexibility and optimal processing tolerance in frozen dough and pastry formulations are essential, if not absolutely critical. In response to these challenges, AB Mauri offers ARCTIC™ Frozen Dough Solutions—the most complete range of high-performance functional ingredient solutions, including dough conditioners with advanced enzyme technology and clean label options—designed to optimize stability, tolerance, and consistency

ABM_Web_Arctic_Stick

A Complete Solution

ARCTIC™ Frozen Dough Solutions can be applied to all types of Artisan and industrial frozen dough and pastry formulations for extraordinary results, including clean label solutions that don’t sacrifice performance:
· Breads
· Par-baked breads
· Buns
· Rolls
· Croissants
· Danish

Unique Within the Industry

Outperforming the competition, AB Mauri ARCTIC™ Frozen Dough Solutions resolve many of the technical challenges impeding consistency during production—and the finished quality of premium baked goods: · Volume maintenance over shelf life · Processing tolerance to variations in proofing and baking · Poor fermentation resulting in coarse, irregular crumb and thick cell walls · Inferior crust color · Less crispy texture in crusty breads · Weak and fragile crumb

Better Performance With More Product Benefits

Ask your AB Mauri representative how ARCTIC™ Frozen Dough Solutions—the new standard for frozen dough production—can optimize your custom formulations for better and more profitable premium baked goods.

Arctic 75 C

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Conventional Frozen Dough Conditioner with advanced enzyme oxidant system designed specifically for frozen bread and bun dough without ADA or Ammonium Sulfate.

Application Frozen dough: crusty bread, buns and rolls—both artisan and industrial Usage Suggested use level is 1.0% – 1.5% on cereal weight basis, depending on application and process. Arctic 75C should be added to the dough side of a sponge and dough or liquid sponge process. Ingredients DATEM, Calcium Sulfate, Wheat Flour, Ascorbic Acid, Enzymes, and Azodicarbonamide (ADA). Shelf Life/Storage Shelf life of 9 months when stored in cool (<80F/27C), dry conditions. Storage conditions above 80 degrees will significantly lessen shelf life.

Benefits

  • Maintains volume of finished product throughout shelf life (typically 4 months frozen)—up to 38% increase over control based on Volscan results
  •  Provides processing tolerance and consistent performance in a bakery under a variety of conditions
  •  Formulated for ease of scaling and to ensure consistent delivery of active ingredients

Arctic CL

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Clean Label Frozen Dough Conditioner with advanced enzyme oxidant system designed specifically for frozen dough produced without additives such as emulsifiers or chemical oxidizers.

Application Frozen dough: crusty bread, buns and rolls—both artisan and industrial, as well as par-baked bread Usage Suggested use level is 0.5% – 1.25% on cereal weight basis, depending on application and process.Arctic CL should be added to the dough side of a sponge and dough or liquid sponge process. Ingredients Wheat Flour, Enzymes, Ascorbic Acid. Shelf Life/Storage Shelf life of 9 months when stored in cool (<80F/27C), dry conditions. Storage conditions above 80 degrees will significantly lessen shelf life.

Benefits

  • Enhances the strength and stability of frozen dough for optimal processing tolerance and consistent performance.
  • Maintains volume of finished product throughout shelf life compared to conventional improvers.
  • Deliver clean label breads that meet consumer acceptance. Suitable for use in Canada.
  • Improves crust color in par-baked breads.

Arctic Pastry

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Clean Label Frozen Dough Conditioner with advanced enzyme oxidant system designed specifically for clean label, frozen laminate dough, such as croissants or Danish, produced without additives such as emulsifiers or chemical oxidizers.

Application Frozen yeast-raised laminate dough, such as croissants and Danish. Usage Suggested use level is 0.5% – 1.25% on cereal weight basis, depending on application and process. Arctic CL should be added to the dough side of a sponge and dough or liquid sponge process. Ingredients Wheat Flour, Enzymes, Ascorbic Acid Shelf Life/Storage Shelf life of 9 months when stored in cool (<80F/27C), dry conditions. Storage conditions above 80 degrees will significantly lessen shelf life.

Benefits

  • Enhances tolerance and strength for optimal processing and consistent performance.
  • Improves finished volume and crumb structure of croissant and Danish bakery products.
  • Deliver clean label pastries that meet consumer acceptance.