Food Scientist, Frozen Dough

Job Summary

The Food Scientist, Frozen & Pre-Proofed Dough is responsible for the formulation, development, scaleup, 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.

The ideal candidate has 5–10 years of experience working for a frozen dough manufacturer or a comparable commercial bakery environment, with a proven track record of bringing products to market.

The role requires strong expertise in frozen dough formulation, processing, proofing, freezing, thawing, baking, packaging, and product performance. The Food Scientist must understand and execute shelf‑life studies that evaluate frozen stability, dough functionality, finished‑product quality, and performance throughout the intended distribution and use cycle.

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.
• Conduct hands‑on laboratory work including weighing, mixing, sheeting, laminating, dividing,
• shaping, proofing, freezing, thawing, baking, and sensory evaluation.
• Evaluate and optimize ingredient functionality, including flour systems, fats, shortenings, butter
• and butter blends, yeast, sweeteners, emulsifiers, enzymes, conditioners, flavors, inclusions,
• fillings, and toppings.
• Establish appropriate processing conditions for mixing, dough temperature, rest time, lamination,
• sheeting, make‑up, proofing, freezing, storage, thawing, and baking.
• Design and execute controlled experiments to improve product quality, process robustness, cost,
• yield, and manufacturing efficiency.
• Maintain accurate formulation records, trial plans, test results, formula revisions, and technical
• recommendations.
• 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.
• Partner with Quality, Operations, and customers to validate shelf‑life claims and establish
• practical product‑performance standards.
• Fulfill internal and external sample requests in a timely manner.
• Prepare customer‑ready samples that reflect plant capabilities and quality standards.
• Support presentations and customer engagements with technical insights as needed.
• 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…