Par Baking or “Blind Baking” is a technique in which a dough product is not fully baked. This method is used by hundreds of companies to preserve their products, and produce items in bulk.
Depending on what you are baking, par baking requires that the dough is baked at its required temperature for 5-15min. The aim is to stop the dough at about 50 to 80% of the normal cooking time.
Par baking kills the yeast and preserves the proteins and starches and sets the structure of the bread / dough. This also gives dough a much longer shelf life than raw dough balls, or fully baked dough.
After par baking you can use the dough immediately, or fast freeze it for storage. Fast freezing the dough keeps large water crystals from forming in the dough. This insures the dough won’t become soggy upon defrosting.
As mentioned, par baked dough has a much longer shelf life than dough balls, or baked dough. It can also be transported, and stored easily for long periods of time. When needed, the dough can be thawed and finished baking at its normal temperature in the oven. Store par baked dough in sealed containers or freezer bags to prevent moisture loss. This makes it easier to store a lot of product.
While par baking may be super convenient, it may not be the method for your business or event. The method is commonly used when production needs to be fast. It allows for less prep time, maximizes storage space, a faster cook time, minimizes training staff, and can help in product uniformity. Par baking is best utilized in:
- Convenient Stores or Delis.
- Cafeterias. (Hospitals, Schools,
- Bars or Quick Serve Restaurants.
- Retail.
Let’s not forget that dough balls are still Pizzalios 1st choice when cooking in deck, brick/wood-fired, and conveyor ovens. They are admired for their versatility, but can be harder to work with. Things like the weather can make dough balls too hot or cold, affecting the outcome of the product. Making large batches of dough can be tricky when working outdoors, because of environmental debris, or wind.
Remember the method you use is not based on a Pizzalio’s skills. It is based on what works best for your business. Now you can break out the flour and partake in a par bake.
