PAR-BAKED, PRE-PROOFED BREADS SPOTLIGHTED

SAN JOSE, Calif. -- Par-baked and pre-proofed breads were in the spotlight at the International Dairy-Deli-Bakery Association's first day-long bakery symposium held here last month.Using such products enables in-store bakeries to bake bread and rolls frequently and in small batches -- and that alone can raise sales as much as 35%, said Sabine Veit, president of Backerhaus Veit, Ltd., Woodbridge, Ontario,

SAN JOSE, Calif. -- Par-baked and pre-proofed breads were in the spotlight at the International Dairy-Deli-Bakery Association's first day-long bakery symposium held here last month.

Using such products enables in-store bakeries to bake bread and rolls frequently and in small batches -- and that alone can raise sales as much as 35%, said Sabine Veit, president of Backerhaus Veit, Ltd., Woodbridge, Ontario, Canada, a manufacturer of pre-proofed and par-baked rolls, baguettes and breads.

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