A CORK-BASED bakery is using a lot of extra dough to create 32 new jobs.
O’Keeffe’s bakery in Ballincollig, County Cork, is to begin producing DIY Pizza Kits after two years of research and development into a new method of freezing dough.
Working with manufactures such as Odlums and Bakel Ingredients, they developed a method to extend the life of yeast in frozen dough. This provides an alternative to the usual method of parbaking bread, where bread is partially baked and frozen until the process is continued at a later time.
The company says their frozen dough, on which they spent €1 million on research and development, offers advantages such as waste reduction and production consistency compared to parbaking.
O’Keeffe’s plans to use this new dough to launch a range of DIY Kits, the first being one which allows you to construct and bake a margherita pizza at home.
They say the kit will include the frozen dough containing live yeast, mozzarella, pizza sauce, and flour, all of which is “additive-free”.
As part of this expansion, the companying will be hiring 32 new staff.
In a statement, managing director Stephen O’Keefe said the family-run business has “built one of the most modern innovation centres in Europe, resourced it and put a huge emphasis on product development”.
The 30 year-old bakery currently employs 75 people.
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