"The driving force behind par-baked is economics," explained Russell Chapman, c.e.o. of Ecce Panis, Carlstadt, N.J. "Scratch baking is very labor intensive and

"The driving force behind par-baked is economics," explained Russell Chapman, c.e.o. of Ecce Panis, Carlstadt, N.J. "Scratch baking is very labor intensive and requires skilled labor, which is extremely difficult for our customers to find. The par-baked method is not so labor intensive, and it allows food service operators and in-store bakers to hire less-skilled workers. Basically, they just take product from the freezer and pop it into the oven. Par-baked takes the labor out of their process while allowing them to offer consumers a great quality product." https://web.archive.org/web/20030924144329/http://www.bakingbusiness.com/tech/channel.asp?ArticleID=64959 https://web.archive.org/web/20030924144329/http://www.baking...