I work in a bakery. We make pies, but only from products of nature. The pies sin good, only inflexible for restaurant customers. They want the cakes like to get Frozen and then thaw, when they are needed.
Of course there are already many players in the market, but we want to freeze our own pies and make auftaufähig.
We tried to make cakes just freeze, but it is no good - they swim and run to thaw when.
I assume that certain premixes are necessary. We also want to use any ready-made mixes.
Can someone help me there? What should I look for? Keywords and references will help certainly.
I hope I was able to have described the problem of course and look forward to every tip!
Thank you so much!