1 THE BASICS OF PRE PROOF FROZENDOUGH 预发酵冷冻面团的基础ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOCIATESSINGAPORE 2 THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷冻面团的需要 A typical frozen baguette requires approximately 3 hours to thaw and bake典型的法式面包需要大约3小时解冻及烘烤 This is a fairly long time to wait if the goods are required on short notice对于如果货品被要求尽快提供这是一个相当长的等待时间 A pre-proofed baguette will take less than an hour to undergo the same process预发酵法式面包用不到1小时的时间经过同样的过程 Thus, this makes it an attractive alternative因此，这是一个有吸引力的选择 3 THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷冻面团的需要 In practice, very little pre-proofed baguettes are made实际上，很少生产预发酵法式面包 Most outlets still prefer the part bake baguette as the most viable alternative as the time required to undergo the thawing and re-baking process can be even shorter than that of the pre-proofed version大多数面包店仍然愿意使用部分烘烤的法式面包作为主要选择因为它在进行解冻和再烘烤时所需要的时间甚至比预发酵产品更短 4 THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷冻面团的需要 Most pre-proofed products are of the Viennoiserie types or yeast leavened laminated dough大多数的预发酵产品是酵母发酵的层状面团或 This alternative is very viable in the hot bread shops as the timing requirements are fairly similar to that of the baguette这种选择对现场加工面包的店里是非常可行的因为时间的要求与法式面包类似