Artisan bakery
Within the artisan sector, pre-baked products are offered packed in plastic bags for direct sales to the final consumer. For this, the baked goods are, after the first baking phase and a cooling phase of 15 minutes at room temperature, cooled in the blast freezer to a core temperature of approx. 25° C and then packed in plastic bags. The foil should have a strength of 40 µm and a low steam permeability. The packed, pre-baked goods can be stored at room temperature for up to two days. The completion of baking takes place in the home of the final consumer. It is recommended to give instructions on baking-off for the second baking phase on the packaging.
If the pre-baked goods are produced in order to finish baking in one’s own branch bakeries, then these should be packed and stored in the freezer. For this, the baked goods, following the first baking phase and a cooling phase of 15 minutes at room temperature, are frozen in the blast freezer at -35° C to a core temperature of -5° C. Subsequently, the baked goods are packed in plastic bags, put into the freezing chamber and stored there for up to four weeks.
For both procedures, attention has to be paid that the freezing phase or the period spent in the blast freezer do not last too long to avoid drying out and the splintering of the crust.
Plant bakeries
Pre-baked products manufactured by plant bakeries are frozen or packaged using MAP (modified atmosphere packaging). The frozen goods are distributed to baking stations, the food retail trade or to the gastronomy sector and baking completed there for the consumer. Equally, frozen part-baked products are widespread throughout the retail trade. The final consumer finishes baking these at home.
Also goods packaged using modified atmosphere packaging are sold within the retail trade with baking intended to be completed by the final consumer.