2016 Formulation Change


To Our Valued Customers,

OK Frozen Dough has been producing quality frozen dough supplying Western Canada for over 20 years. Our success is because of our commitment to quality and your support.

OK Frozen Dough strives to be a leader in product development. We are proud to offer our customers an enzyme based formulation change that meets the demands of today’s informed consumer. Frozen dough requires ingredients and conditioners to maintain freezer stability and product performance throughout its freezer shelf life. Until recently this was achieved with ingredients such as: Datem (Diacetyl Tartaric Acid Esters of Mono Diglycerides), SSL (Sodium Steryol Lactylate), ADA (Adzidocarbonmide), and L-cycteine. New enzyme technology and process technique have enabled us to replace all those ingredients with enzymes and soy lecithin only. This is a very exciting change that we feel necessary to keep our product current and able to meet consumer demands.

All new formulations have proven product performance.

All testing has shown no change in flavour profile or baked shelf life.

The Management and staff at OK Frozen Dough would like to thank you for your continued support!

Bruce Glaicar, CEO