| abstract |
The invention concerns a frozen dough which does not need to be thawed and proofed prior to baking, which includes a specific leavening system consisting of sodium or potassium hydrogencarbonate and a leavening acid wherein sodium or potassium hydrogencarbonate is present in the amount of from 3.2% to 3.7% and the leavening acid is present in such an amount as to completely neutralize the hydrogencarbonate. |