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Par Baking Question ??

#1
Rating: 0
2/28/09 at 9:43pm
  • Joined: February 2009
  • Post Count: 1
Hi All,

Hopefully somebody out there may be able to help me?? I own a woodfired pizza buisness that caters for festivals and events.
Ive been approached by a store to supply par baked woodfired pizza bases to sell on there shelves .
I have very little knowledge of par baking and from what I know I have to store the par baked product in a frezzer until consumtion.

How does this work when I see par baked products at room tempreture in a shop on a shelf.. this would be ideal, rather than keeping them frozen but im unsure how this all works..

Can anybody help??

Look forward to receiving any advice..

Kind Regards

Dave
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#2
Rating: 0
3/1/09 at 12:22pm
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
  • Post Count: 2,499
Boboli (sp) is the only par baked pizza shelf stable.
you may have a product here. :chef:

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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