Frozen Dough Scientist: Scale-Up & Launch

Crown Bakeries; Smyrna (GA); On-site; USD 90,000 - 130,000; Full time

Job summary

Crown Bakeries seeks a Food Scientist to lead development of frozen and pre-proofed dough products, including croissants, Danish, and puff pastry. You will manage formulation from concept through commercialization and work closely with operations, quality, and customers.

The role emphasizes hands-on laboratory and plant work, rigorous data analysis, and adherence to allergen control standards in a nut-free facility. Five to ten years of relevant bakery experience is preferred.

Qualifications

• Bachelor’s degree in Food Science or related field (advanced preferred).
• 5–10 years in frozen dough manufacturing or bakery R&D.
• Proven track record of bringing products to market.
• Strong formulation experience in straight and laminated doughs.
• Experience with croissants, Danish, puff pastry, and enriched doughs.
• Knowledge of dough rheology and gluten development.
• Experience leading lab trials, pilot runs, and scale-up.
• Excellent documentation and communication skills.

Responsibilities

• Formulate and develop frozen dough from concept to commercialization.
• Lead formulation across straight and laminated dough systems.
• Conduct hands-on lab work including mixing, lamination, proofing, freezing, baking.
• Establish processing conditions for mixing, lamination, proofing, and packaging.
• Coordinate plant trials and scale-up to production.
• Maintain formulation records and technical recommendations.

Skills

Dough formulation

Laminated doughs

Shelf-life studies

Quality control

Product development

Education

Bachelor’s degree in Food Science or related field

Tools

Laboratory equipment

Pilot plant trials

Job description

Crown Bakeries seeks a Food Scientist to lead development of frozen and pre-proofed dough products, including croissants, Danish, and puff pastry. You will manage formulation from concept through commercialization and work closely with operations, quality, and customers.

The role emphasizes hands-on laboratory and plant work, rigorous data analysis, and adherence to allergen control standards in a nut-free facility. Five to ten years of relevant bakery experience is preferred.