Par Baking for shelf storage?
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..