Because of COVID-19, many jobs right now have to cope with greatly reduced staffing, and the food-service industry is unfortunately no exception. The consequence is that you and your employees must run extra hard, which in the long run can affect both the job satisfaction and the quality of the food you serve.
The alternative is to find time-saving solutions that maintain the same high standard as usual - in terms of taste, texture and fragrance, and in particular the more stricter hygiene requirements.
In this post, you will find our best tips on how to make the right choice of bread to optimize and streamline your time in the kitchen for the benefit of employees, customers and the business as a whole.
Use raw dough - An easy way to make good bread
There is something special about homemade baked goods. The scent - not least - is almost impossible to resist. Conversely, we all know that it takes both resources and time to bake good bread from scratch, especially if it is in large quantities.
By using advice you can achieve the same authentic expression as when you do all the hard work yourself. In turn, you save both time and effort that you can spend on other tasks.
You can even put your own personal touch on the bakery so it gets exactly what you want. The bread's shape, cut, topping and baking depend solely on your preferences and your imagination:
- Choose from carrot dough or French bread or combine several dough types.
- Try different kinds of fillings such as cheese, ham, spinach or chocolate and raisins.
- Make use of various molds and cutting or braiding techniques.
- Experiment with exciting sprinkles such as grated cheese, spices, seeds, grains, cinnamon, oatmeal or walnuts.
With raw dough, you can make freshly baked rye bread, rolls, pies, focaccia, pizzas, baguettes, sandwich breads, flatbreads and all the other types of baked goods that your customers love.