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While traditional bread in Russia

Retailers are opening bakeries. Major chains have increased the number of in-store bakeries several-fold. They don’t need pre-baked bread, but rather frozen dough that is baked right in the store. The fresh aroma attracts customers, and logistics are simplified.

The “on-the-go” format is growing. The “pastries, pies, and donuts” category grew by 19% in 2025. Consumers are increasingly snacking outside the home.

Production economics. Frozen products expand the geographic reach of deliveries: a bakery can serve retail outlets across the country if it has a blast-freezing line.

At the “Modern Baking — 2025” conference, a figure was cited: the frozen baked goods market is growing by 14% annually. Companies that invest in freezing equipment today gain access to the industry’s fastest-growing segment.

The key question is the choice of technology. Chamber blast freezing is for small volumes. Spiral chambers are for continuous flow. Tunnel lines are for large enterprises.

Translated with DeepL.com (free version)