Food Scientist, Frozen & Pre-Proofed Dough

The Food Scientist, Frozen & Pre-Proofed Dough is responsible for the formulation, development, scale-up, commercialization, and optimization of frozen dough products across both straight-dough and laminated-dough categories. This hands-on technical role will lead the development of croissants, Danish, puff pastry, enriched doughs, and other frozen or pre-proofed frozen dough systems from concept through successful product launch.

This position partners closely with Operations, Quality, Supply Chain, Engineering, Sales, and customers to translate product requirements into scalable, commercially viable formulas. The Food Scientist is expected to remain hands-on in the laboratory and plant while maintaining rigorous documentation, data analysis, food-safety practices, and project communication. All work must support Crown Bakeries’ nut-free facility requirements and applicable allergen-control standards.

• Formulate and develop frozen and pre-proofed frozen dough products from concept through commercialization.
• Lead formulation work across straight-dough and laminated-dough systems, including croissants, Danish, puff pastry, enriched doughs, sweet doughs, and related bakery applications.
• Develop formulas that meet target requirements for flavor, texture, volume, layering, machinability, proof tolerance, bake performance, appearance, finished weight, and shelf life.

• Establish study protocols, test intervals, storage conditions, sample controls, and evaluation criteria appropriate to each product and distribution model.
• Evaluate the impact of frozen storage, freeze-thaw cycles, temperature fluctuations, packaging, and distribution conditions on product performance.
• Analyze shelf-life data and communicate clear conclusions regarding product limits, risks, recommended storage conditions, and opportunities for improvement.

• Lead the technical transition of frozen dough products from laboratory prototypes to pilot and plant-scale production.
• Plan and execute plant trials, commercialization runs, start-up support, and process validation activities.
• Translate laboratory methods into repeatable manufacturing processes that are compatible with plant equipment, line speeds, labor, and capacity.
• Troubleshoot issues related to dough temperature, mixing, gluten development, lamination, shrinkage, make-up, proofing, freezing, packaging, thawing, and baking.

• Support the Principal Food Scientist with lab activities and prioritization.
• Assist with raw material testing, supplier evaluations, and ingredient functionality studies.
• Maintain lab organization, ingredient inventory, and adherence to safety protocols.

• Bachelor’s degree in Food Science, Bakery Science, Cereal Science, or a related field required; advanced degree preferred.
• 5–10 years of experience in frozen dough manufacturing, commercial bakery product development, or a closely related technical environment.
• Demonstrated track record of successfully bringing frozen or pre-proofed frozen dough products to market.
• Strong formulation experience with both straight dough and laminated dough systems.
• Proven technical expertise in croissants, Danish, puff pastry, enriched doughs, sweet doughs, and related frozen bakery products.
• Working knowledge of dough rheology, gluten development, yeast systems, lamination, proofing, freezing, thawing, baking, and frozen distribution.
• Demonstrated ability to design, execute, and analyze shelf-life studies for frozen stability and product performance.
• Experience leading laboratory trials, pilot runs, plant trials, scale-up, commercialization, and start-up support.
• Strong understanding of bakery ingredient functionality, including flour, fats, yeast, sweeteners, emulsifiers, enzymes, dough conditioners, flavors, inclusions, and fillings.
• Strong analytical, sensory, troubleshooting, documentation, and project-management skills.
• Ability to manage multiple projects, timelines, trials, and customer priorities in a fast-paced environment.
• Strong written and verbal communication skills with the ability to influence cross-functional teams.