1 THE BASICS OF PART BAKE FROZENDOUGH部份烘焙冷冻面团的基础 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOCIATES SINGAPORE 2 HISTORY历史 The part bake process is not a new process 部份烘焙工艺不是一个新的工艺 It has been used in the united states since the 1950’s 从50年代已经开始在美国使用 In the united states, it is known as “brown and serve”在美国，大家都知道“brown and serve” Part bake of French type products only became popular in 1990’s法式产品使用用部份烘烤仅在90年代开始流行 3 DEFINITION OF PART BAKE 部份烘烤的定义 In the part bake process, the dough is partially baked在部份烘烤工艺中，面团只是部份烘烤 The starches are just gelatinized淀粉只是糊化 The protein has also coagulated蛋白已经凝结 The product has solidified and the form is almost final 产品已固化交已最终成型 The only exception is color只是除了颜色 4 PART BAKE VS FROZEN DOUGH AND TRADITIONAL BAKING部份烘烤产品与冷冻面团及传统烘焙相比 Part baked process falls between traditional baking and frozen dough 部份烘焙工艺界于传统烘焙及冷冻面团烘焙工艺之间 It has the same first steps of traditional baking第一步与传统烘焙相同 It also has the same storage and /or freezing of frozen dough 与冷冻面团有相同的贮存及冷冻方式 The only step which applies to this technique is the part baking运用这种技术的唯一一步只是进行部份烘焙 It has two baking process, two cooling process and storage at the part baked stage在部份烘烤阶段有两个烘焙程序，两个冷冻程序及贮存