Food Scientist, Frozen & Pre-Proofed Dough

Crown Bakeries; Smyrna (GA); On-site; USD 85,000 - 115,000; Full time

Job summary

Crown Bakeries in Smyrna, GA seeks a Food Scientist, Frozen & Pre-Proofed Dough to lead formulation, scale-up, and commercialization of frozen and pre-proofed dough products, including croissants, Danish, and puff pastry. This hands-on role partners with Operations, Quality, Supply Chain, Engineering, and customers to translate requirements into scalable formulas.

You will stay hands-on in the lab and plant, maintain rigorous documentation, data analysis, and food-safety practices while guiding

Qualifications

• Bachelor’s degree in Food Science or related field.
• 5–10 years in frozen dough manufacturing or bakery product development.
• Proven track record bringing frozen/dough products to market.
• Strong knowledge of dough rheology, gluten development, yeast systems.
• Experience leading lab trials, pilot runs, and scale-up.
• Excellent written and verbal communication.

Responsibilities

• Formulate and develop frozen and pre-proofed dough from concept through commercialization.
• Lead formulation across straight-dough and laminated-dough systems (croissants, Danish, puff pastry).
• Develop formulas meeting flavor, texture, volume, layering, and shelf life targets.
• Lead the technical transition from lab to pilot and plant production.
• Plan and execute plant trials, commercialization runs, start-up support, and process validation.
• Translate lab methods into repeatable manufacturing processes for plant equipment.
• Troubleshoot dough temperature, mixing, gluten development, lamination, proofing, freezing, packaging, and baking.
• Support lab activities, raw material testing, and ingredient functionality studies.
• Maintain lab organization and safety compliance.

Skills

Analytical skills

Project management

Cross-functional collaboration

Lab troubleshooting

Documentation

Communication

Education

Bachelor’s degree in Food Science or related field

Advanced degree preferred

Job description

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.

Key Responsibilities

Frozen Dough Formulation and Product Development

• 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.

Shelf-Life Testing

• 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.

Commercialization and Plant Support

• 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.

Laboratory Operations Support

• 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 & 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 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.