All Bäckerhaus Veit products are baked, cooled and flash frozen using our “shock” high-humidity freezing technology guaranteeing optimal moisture maintenance and preventing freezer burn. This enables the extraordinary taste of fresh European artisan breads to be thawed and served with minimal labour required.
Our Freezing Process
Our Freezing Process
Bäckerhaus Veit honours the European artisan tradition of baking in small batches.
Baked Formats
Our breads are available in either Frozen Par-baked or Fully Baked formats.
Frozen Shelf Life
Our frozen shelf-life is nine to twelve months. Once thawed, artisan breads should not be refrozen, or refrigerated at any time to maintain optimum eating quality.
Baking Times
Bake times vary according to product size, and density. To help achieve the best possible results, a baking and handling guide will be supplied.