The New Bakers Dozen
Par Baked goods

The The Bakers Dozen: Par Baked goods
By John Minor on Monday, April 17, 2000 - 10:53 am: Edit

We own a coffeshop/deli in Asheville, NC and are using sysco for parbaked breads. We go through about 8 loafs a day and probably 10 dozen bagels a day. We are baking the bread loafs in a new convection oven that holds 10 loafs at a time. Currently, we are getting our bagels from bruggers, but I want to know of any lower cost alternatives that might also improve the quality of bread and bagels. The problem appears to be that we don't currently have the volume to justify shipping costs of good frozen dough. Any suggestions?

By mmmegan on Monday, April 24, 2000 - 09:40 am: Edit

Why aren't you buying your bagles from Sysco? Iam sure they have frozen bake off ones that are good. Also why are you using sysco why aren't you usuing a bakery supply house? That is a much better source of bakery ingredients and that would be more cost effective. Why do you have to pay to ship? That should included in the cost of the goods purchased?
You could make your bread from a mix or base, those are much more cost effective and taste great. If you use a brand like Caravan all you have to add is yeast and water. And their bread is very shelf stable, as it has a dough condioner in the ingreadents.
I hope this gives you some ideas. You can e-mail me directly if you need some help.

By Gerard (Gerard) on Monday, April 24, 2000 - 04:43 pm: Edit


<If you use a brand like Caravan all you have to add is yeast and water. <

a bit of flour is good too. ; )
I use the karavan crusty europa, mostly for speed when I need a small batch for a catering yob and don't have 4 hrs to wait. Because we're running the ovens at 350 I also add a bit of primex and sugar to help it brown.

Cheers, Gerard

By W.DeBord on Tuesday, April 25, 2000 - 08:04 am: Edit

Hum...bread mix/cake mix ....

By Panini (Panini) on Tuesday, April 25, 2000 - 01:29 pm: Edit

Hum...bread mix/cake mix...
Why is mix so much shorter in time than scratch?
Chemicals? I really do not know. sour,starter etc.?

By Gerard (Gerard) on Tuesday, April 25, 2000 - 10:28 pm: Edit

Karavan crusty europa isn't mix, its a 2% additive accelerator similar to redi-sponge.
I tried a sample of sour starter, no sour taste at all.

The crusty europa has a 10 minute mix and 10 minutes rise in the machine, then take it to the scale, a major time saving, especially if you forgot to start the bread at 2am and now its 6:30 and need baguettes by 8am.

Cheers, Gerard

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