Premium frozen dough, pizza and bakery manufacturing — engineered for artisan character, industrial repeatability, and full cold-chain control.
DoughCo operates a single integrated manufacturing platform organized around the actual flow of production — from mix to ship. Each stage is engineered for the same standard: artisan character, industrial repeatability, and full cold-chain control.
High-capacity spiral mixing for consistent gluten development across long production runs.
130 kg batch capacity with programmable speed and temperature control.
Precision dosing of flour, water, salt, yeast and specialty ingredients.
Automated dividing and rounding tuned for a 150–900 g weight range without sacrificing hand-made character.
Up to 3,000 dough balls per hour at target weight tolerance.
Focaccia slabs, pan doughs and specialty formats.
Cold fermentation rooms hold dough at controlled temperature and humidity for flavour and structure.
Extended low-temperature proofing for developed flavour profiles.
Managed hydration for open crumb and artisan texture.
Two complementary baking platforms cover the full range from Neapolitan to traditional hearth.
Three-lane stone conveyor delivering 800+ °F of hearth-style baking at commercial throughput.
Radiant revolving tray oven for even, more traditional bakes on large format products.
Rapid blast freezing preserves structure, flavour and shelf life from production to distribution.
1,400 units per hour frozen to core, protecting cell structure.
On-site frozen storage integrated with production and shipping.
Flexible packaging formats built for retail shelves, foodservice cases and private-label programs.
Flow-wrap, tray and case-pack configurations.
Custom artwork, SKUs and specification management.
Cold-chain logistics coordinated from freezer to receiving dock across North America.
Palletized frozen shipping with temperature verification.
Forecasting, replenishment and dedicated account support.
Long, low-temperature ferments for developed flavour and open crumb.
Hydration levels tuned for artisan texture at industrial scale.
Direct stone contact for authentic hearth-baked character.
Time-honoured methods engineered for repeatable quality.
Turn-key production for retail and foodservice brands.
High-protein dough formulations engineered for retail and foodservice — same artisan character, elevated nutrition.
Formats and packaging built for every channel.
| Capability | Specification |
|---|---|
| Dough Weight Range | 150 g – 900 g |
| Dough Styles | Neapolitan, New York, Roman, Artisan, Focaccia, Pan, Protein |
| Pizza Formats | Frozen retail, par-baked, Neapolitan, New York, Protein Pizza, custom builds |
| Fermentation | Cold fermentation, high-hydration profiles |
| Baking Methods | Stone conveyor, revolving tray, par-bake |
| Freezing | Blast freezing to core, IQF-grade cold chain |
| Packaging | Flow-wrap, tray, case-pack, retail-ready |
| Retail | Grocery, club, specialty, e-commerce formats |
| Foodservice | Restaurant, QSR, hospitality, institutional |
| Private Label | Full development and co-manufacturing |
| Product Development | In-house R&D, pilot batches, scale-up |
Share your product vision and volumes. We will map it to the DoughCo platform and return a build plan.