Patent ID: 7704535

Claim:
A frozen dough comprising flour and between 10 to 15 wt % compressed yeast, lipid source in the range of 0.5 to 2.5 wt %, sweeteners in the range of 0.7 to 4.5 wt %, emulsifiers in the range of 0.2-1.4 wt %, dough conditioners in the range of 0.4-0.9 wt % and stabilizers in the range of 0.2-0.8 wt %, wherein the total gluten in the dough is between 14 wt % to 19 wt %, wherein the dough is substantially free of chemical leavening, wherein the dough is not subjected to a conventional proofing step prior to freezing, and wherein, upon baking without a conventional proofing step, a baked product having a specific volume of at least 6.0 cc/gram is formed.