Frozen vs. Fresh

dough-frozen-vs-freshIn the most recent baking revolution there has been a market explosion of bake at home products. Dough is scaled, mixed, proofed, and/or baked, then packaged in a factory setting and then provided to the consumer for baking at home.  These frozen items (breads, cookies, morning pastries, etc.) can be found many different facilities. The grocery store carries these items in the frozen isle, and will even sell them as “fresh baked breads” like French breads at the designated time 4, 5, and 6. Baked goods historically have a short shelf life. They are not typically good after a couple of days. This makes it hard for bakers to get their product to the consumer in time for it to still be viable for consumption. But with frozen goods, this old industry issue is somewhat bypassed.  By allowing the consumer to take part in the final baking of the raw materials, or using parbaked breads, they are able to enjoy the fresh product much longer. Parbaked breads are breads that have been baked and must be reheated to enjoy for consumption.