Food Scientist, Frozen Dough

No outside firms or solicitation to fill this position will be accepted.

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’ nutfree facility requirements and applicable allergen-control standards.

Responsibilities:

• 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, 
• Created By: Lelani Castro September 04, 2026 Version: 4
• 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 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.
• Establish and validate critical product and process parameters, including dough temperature, 
• dimensions, piece weight, proof time, proof conditions, frozen storage, thaw conditions, bake 
• profile, moisture, texture, and sensory attributes.
• Support line trials and equipment evaluations for mixers, sheeters, laminators, make-up 
• equipment, proofers, freezers, ovens, and packaging systems.
• Coordinate technical documentation required for commercialization, including formulas, 
• specifications, process instructions, trial reports, shelf-life results, and product standards.
• 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.

QUALIFICATIONS AND SKILLS:

• 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 
• Created By: Lelani Castro September 04, 2026 Version: 4
• 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 startup 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

Work Environment: 

This job operates in a production office environment. The employee is occasionally exposed to facility 

elements such as noise, dust, fumes and odors. This role routinely uses standard office equipment such 

as computers, phones, photocopiers, and filing cabinets

EEO Statement 

Crown Bakeries is an equal opportunity employer. We are committed to providing a work environment that is free from discrimination and harassment. It is our policy to recruit, hire, train and promote individuals without regard to race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity or any other characteristic protected by law. We prohibit any such discrimination or harassment in our workplace and strive to foster a diverse and inclusive workforce. This EEO policy applies to all aspects of employment, including recruitment, hiring, training, promotion, compensation, benefits and other terms and conditions of employment.