bakingpartially
Bakingpartially is the practice of baking a product only partially, with the intention of finishing the bake at a later stage. In professional kitchens and bakeries this technique is widely known as par-baking. The term bakingpartially can be used to describe the general idea across settings, including home kitchens and industrial operations.
In typical practice, doughs or batters are prepared, shaped, and partially baked to a set but not
Applications include par-baked bread loaves, croissants, pastries, cookies, and pizza crusts. Par-baked pizzas are distributed frozen
Advantages of bakingpartially include improved production efficiency, consistent portioning, longer shelf life, and reduced waste. Disadvantages