Hi All,
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..
Kind Regards
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..
Kind Regards
