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Three production precautions for bread IQF quick freezing equipment
2026-10-20
1. Before freezing: The surface should be dry, the temperature should be low, and the placement should be even
Before entering IQF, there should be no obvious free water on the surface of bread preforms or pre baked bread, otherwise it is easy to stick to the mesh belt, frost, and dry consumption.
If it is a green body, it is not advisable to excessively wake it up after molding, otherwise it is easy to collapse and crack the skin after quick freezing.
The temperature of the dough should also be controlled. After freezing the dough, the temperature is generally controlled at around 18-24 ℃ to avoid excessive gas production by yeast.
Maintain spacing when placing, avoid stacking, and ensure even penetration of cold air; When the green body is relatively soft, it can be pre cooled and shaped for a short period of time before entering the deep cooling section.
2. Quick freezing section: Quickly freeze to protect yeast and gluten
IQF bread preforms are usually frozen using strong convection low-temperature wind at around -35 ℃.
The key is to quickly pass the maximum ice crystal formation zone of -1 ℃ to -5 ℃ in the product center temperature, reducing the damage of large ice crystals to gluten and yeast.
The wind speed cannot be too low, otherwise it freezes slowly and consumes a lot of dry energy; It should not be blown too high or too forcefully, otherwise the surface of the green body is prone to dehydration, cracking, and deformation.
The center temperature of the green body should generally be lowered to below -18 ℃ before entering the packaging or refrigeration section; Pre baked bread should be cooled to a center temperature of about 30 ℃ before being frozen to avoid frost and quality deterioration caused by residual heat.
3. Post freezing treatment: Seal in a timely manner to avoid reheating and refreezing
After the bread is frozen hard, it should be packaged as soon as possible. The packaging environment temperature should not be too high to avoid surface overheating and frosting.
Packaging materials should be resistant to low temperatures, moisture, and dry wear, and the green body should be sealed well, otherwise it will have a small volume, thick skin, and dry taste after baking.
The storage and transportation of finished products should be kept below -18 ℃ throughout the entire process. Excessive temperature fluctuations can cause ice crystal recrystallization, resulting in coarsening of the tissue, decreased awakening ability, and poorer re baking taste.
If it is a chain store or export, it is recommended to include the temperature of the green center, the speed of quick freezing, the residual oxygen/sealing of packaging, and the cold chain temperature as key control points.
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