Parbaked Breads and other Products

As we have previously discussed on the blog, it is possible to halt fermentation through freezing (frozen dough) to resume it later after thawing the pieces. However, this technique comes with numerous challenges. On one hand, certain conditions must be modified during processing to minimize cold damage to the yeast, and on the other hand, at the point of sale, the necessary times to finish the product are very long (thawing, fermentation, and baking), requiring different equipment. Frozen Products One … Continue reading Parbaked Breads and other Products