New Posts  All Forums:Forum Nav:

Par Baking Question ??

post #1 of 2
2/28/09 at 9:43pm
Thread Starter 
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
Reply
post #2 of 2
3/1/09 at 12:22pm
Boboli (sp) is the only par baked pizza shelf stable.
you may have a product here. :chef:
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General