Bulk Simit 100 g (80% Baked, Frozen)
Part-baking is an industrial answer to a specific problem in bread making: the internal structure of the dough is built at the factory while the crust is left to the point of sale. The product leaves the oven eighty per cent baked, is frozen quickly, and the final step is completed on site.
In practice that means a fresh crust can be produced whenever it is wanted. When a morning batch loses its freshness towards midday, a second batch is ready in minutes; none of the mixing, proving or shaping steps is repeated. It is also what allows shops and snack bars without baking infrastructure to sell fresh simit.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The product arrives eighty per cent baked and the final step is completed on site.
- A fresh crust can be produced in minutes whenever it is wanted during the day.
- None of the mixing, proving or shaping steps is repeated on site.
- Shops and snack bars without baking infrastructure can sell fresh simit.
Where To Use It
- In-store bakery sections
- Cafés and snack bars
- Petrol stations and roadside outlets
- Hotel breakfast buffets
- School and institutional canteens
- Chain stores
Wholesale Ordering & Storage
Because part-baked products can be produced again through the day, stock need not be used in one go; small batches follow the sales curve. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
What does 80 per cent baked mean?
The internal structure has been baked at the factory while crust formation is left to the point of sale. The last fifth is completed on site.
Is baking experience needed?
No. The mixing, proving and shaping steps are not repeated on site; only the final bake is done.
How many times a day can it be baked?
As often as your sales curve requires. Small batches keep fresh product on the counter continuously.
Similar Products
You May Also Like
Corporate gifting works on a different logic from a sale to a consumer. The person receiving the product does not pay for it; the sending company does, and the quality of the gift is credited directl…
Most cake slices are built from horizontal layers and sit on the plate with a flat top. That looks tidy but ordinary, so pastry chefs add sauce, fruit or shards of chocolate to strengthen the present…
Latte Coffee Cake Slice (Ready to Serve)
Sponge is highly absorbent thanks to its open crumb, and pastry uses that property deliberately. Before the layers are stacked they are brushed with syrup; the syrup both moistens the cake and carrie…
Walnut Baklava (Standard, Baked Frozen)
The structure of baklava rests on three elements working together. The pastry is rolled paper-thin and stacked; fat is brushed between every sheet, keeping the layers from bonding and letting them pu…