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.