In general, partially baked products are ideal for cases where there is either a considerable amount of time or distance between manufacturing and consumption. Partially baked bread and pastry products are especially appropriate for franchises.
Sales and profits for the franchiser increase.
Training is quick and easy, which allows the franchiser to increase the number of franchisees.
The work methodology is easily transferred.
Limited margins of error guarantee high quality products.
Partially baked products are suitable for Bake-off stations, where products are cooked according to demand so customers can have fresh baked bread and pastry products all day long. These can easily and cost effectively be transformed into bakeries - all they need is to receive the products from the production centre.
Refrigerated precooked products are especially suitable for the hotel, restaurant and catering sector because they offer quick response to demand, which means that there is no need to predict quantities so the frequent problem of under- and over-stocking is avoided. Any variety of refrigerated parbaked bread is ideal for packaged sandwiches.
In supermarkets, partially baked products can be baked off and then sold or sold as parbaked products. In the first case, the products are usually frozen and bulk packaged. In the second case, the consumer buys the product (either refrigerated or at room temperature) and then stores them at home and bakes them in a domestic oven as and when they are needed. Their packaging, size and format are designed specially for home baking.
Freezing is not the best preservation method for partially baked bread to be finally baked at home for two main reasons. Firstly, bread is a high specific volume product - and there is not much space in a home freezer - and also because breaking the cold chain (taking the product home) causes irreversible damage to bread.