All over the world, the technology of "partial baking" has long taken a leading position in the manufacture of flour products. With partial baking, products are baked up to 90%, frozen, packaged and continue to exist in the form of high-quality semi-finished products, ready for sale. After that, the blanks go to retail outlets and are baked to the desired condition in a matter of minutes - while maintaining all the qualities of freshly baked aromatic bread made using traditional technology. And the taste? The taste is indistinguishable from the bread you are so used to.