Frozen bakery products have a shelf life of 6 to 18 months and are therefore a shelf-stable food. The movement of the water contained in the product is prevented by the individual Quick-Frozen technology, which converts the water into ice crystals and thus prevents the microbiological degradation of food. Additionally, the consumption of baked goods is increasing, mainly due to lifestyle changes and the availability of baked goods. In addition, bakeries have multiplied to serve the growing population. Frozen baked goods are a staple for the American population, as they are available in ready-to-eat and ready-to-bake categories. Moreover, people want to avoid the tedious process of cooking the food, which encourages market players to offer bakery products that are safe for cooking to consumers.