Formulations have been researched extensively to ensure products save operators time and the need for on-site expertise. For example, frozen dough is formulated with cryo-resistant yeast, and yeast flavors replace long fermentation processes.
Flour protein levels are adjusted to optimize dough mix time and gas retention during frozen storage. Although these adjustments contribute to labor savings, measures must also assure the end product delivers the desired eating experience. The consumer ultimately decides if he will purchase the baked good again.