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Baking Frozen Parbake Products: A Guide to Product Development

Discover stress-free dough processing at IBIE 2022.
Frozen dough is one of the fastest growing segments in the baking industry. This trend is driven by consumers’ appetite for convenience and ability to eat freshly-baked products that can be pulled out of the freezer and baked. It is commonly made with short dough processing systems such as straight dough and no time dough.

The technology of freezing doughs has been around since the 1950s. However, its implementation was introduced in the 1970s helped pave the way for the spread of in-store retail bakeries. Such outlets do not have the time and/or resources to process and bake a regular dough from scratch.

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Formulating Frozen and Par-bake

With increasing demand for consistency, labor efficiency, and extended shelf life, bakeries of all sizes—from artisan to industrial—are investing in frozen dough technology to scale operations without compromising quality.

Frozen dough refers to unbaked dough that has been mixed, shaped, and then frozen for later proofing and baking. Par-baked products are partially baked (typically to about 80–90% of the full bake), rapidly cooled or frozen, and then baked to completion at the point of sale or service. The par-bake approach offers a happy middle ground: it locks in volume and crumb structure while allowing fresh-baked aroma and crust development just before serving.

A Guide to Baking Frozen Parbake Products

Get the ultimate resource on cakes and download our free Pocket Guide! Topics in this eBook include:

  • Introduction to frozen dough and par-baked products
  • Ingredients for frozen dough production
  • Freezing methods for baked goods
  • Troubleshooting par-baked and frozen dough
Download the Pocket Guide (and more)

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