Par-Baking: Freshly Baked Bread, When You Need It, In the Amount You Need
Bakery production is changing. Small-batch, multi-item output must now meet demand that shifts hour by hour, all while dealing with labor shortages, rising wages, quality that varies with each baker's skill, and the cost of leftover stock. What matters today is not producing more at once, but supplying the right products, at the right time, in the right quantity.
Par-baking is a method in which bread is partially baked, then frozen, and finished with a second bake only when it is needed for sale. It spreads the workload across the day, uses staff and time more efficiently, and cuts waste and disposal, while delivering the taste and quality of freshly baked bread at any hour.
This book treats par-baking not as a simple pre-bake or a way of freezing bread, but as a complete production system that runs from dough to sale. Drawing on real bakery experience, it sets out clear standards for dough formulation and fermentation suited to par-baking, along with the first bake, cooling and freezing, thawing, and the final bake.
Beyond the craft of making good bread, this is the method for delivering that quality consistently, every time. A practical, field-tested standard for par-baking in a changing bakery environment.
- Paperback: 184 pages
- Size: 190*250mm
- Language: Korean
- ISBN: 9791192855288
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