Unproved products

• Once the dough has been shaped, the products are shock-frozen without being proved
• Proving must take place later, prior to baking
• Requires the relevant knowledge and equipment

• Advantages:
  • The products take up less space than the pre-proved, ready-to-bake items (freezer and pallet capacities)
  • Possible for the baker to influence the products‘ size

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Ready-to-bake products

• Once the dough has been shaped, the products complete the proving process before freezing
• This means that the products can be baked straight from the freezer

• Advantages:
  • Extremely convenient and easy to use
  • Ideal for quick and fresh in-store baking on demand

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Pre-baked products

• Bread, rolls and laugen products are also available either pre-baked or partially pre-baked
• After production, these products are baked just long enough to ensure that they are in a stable state. They are then deep-frozen.
• The products need to be baked just long enough to achieve a crusty/crisp finish

• Advantages:
  • Great time-savings, as the products are ready within a short period of time
  • Excellent baking results

Ready-baked products

• After production, these products are fully baked and then deep-frozen

• Advantages:
  • Highest level of convenience: simply defrost and serve
  • Staff cannot make any baking errors

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