The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Distributing Ciabatta &Focaccia

  • Pin It
pascal's picture
pascal

Distributing Ciabatta &Focaccia

hi there ,


we are a family owned bakery for over 26 years . We are not embarking on distributing ciabatta bread. W have order hoagie pans 6 " x 3" x 1/2" . We are not sure how we are going to dispense the sticky dough into the bun pans . We would like a mechanical method to save time . Also if some can suggest , if we should supply it half baked , which perservative will be best for the shelf life. \


This is the first time we are venturing in the wholesale market. 


Any suggestions will be greatly appreciated. 


Thanks,


Melissa Pascal 

flournwater's picture
flournwater

If you have that many years of commercial baking experience I'm surprised you don't already have the answer to your preservatives question:


http://www.buzzle.com/articles/preservatives-in-bread.html

Franko's picture
Franko

Your best bet would be to contact the commercial bakery supplier you use and ask what products they have available to use as preservatives. The % used is typically quite small and a 20-40 kilo bag will last quite a while. Best of luck with your new endeavour!


Franko