par-baking
Halfway oven treatment
Par-baking is partially baking bread or pastry dough, then stopping before it's fully cooked.
The product can be stored and finished later—useful for bakeries, restaurants, and frozen bread products.
Par-baked items brown and crisp when baked the second time: The par-baked rolls just need ten minutes in the oven.
Connecting to a port
- parchmentTreated hide for manuscripts
- beansEdible pod seeds
- shrinkageDecrease in size
- crustHard outer layer
shell · pastry · tart · quiche · oven · cooling · finishing · two-stage
Solidified by extreme cold
- convenienceEase of use
- shelf-lifePeriod before spoilage
- distributionAllocation across recipients
- packagingProtective product enclosure
retail · bread · focaccia · flatbread · storage · reheating · wholesale · mass-production
docking
Connecting to a port
crust · shell · pastry · tart · quiche · oven · cooling · finishing · two-stage · timing
frozen
Solidified by extreme cold
- convenienceEase of use
- shelf-lifePeriod before spoilage
- distributionAllocation across recipients
packaging · retail · bread · focaccia · flatbread · storage · reheating · wholesale · mass-production · preservative-free
shortcrust
Crumbly, buttery pastry dough
artisan
Skilled manual tradesperson
boule · crumb · proofing · scoring · interior · crusty · loaf · rolls · pullman · steam