So (drumroll please)... what’s the verdict? "We can say that part baked technology is a good technology," says professor Alain Le Bail, co-ordinator of an EU-funded project that has been pondering the matter. Or at least it could be. It found that par-baked bread demands around twice the energy of conventional breadmaking if the partial baking and the final bake are done in a baking oven. Another problem lies with the freezing of par-baked bread, which demands a lot of energy, especially if it is likely to be stored frozen for longer than a month.