Efficient Breadstick Production
I am planning on introducting breadsticks into my restaurant offerings in addition to service bread but one concern of mine is an efficient method of production. Any time in the past I have just used a pastry cutter but I want to find a faster, easier, and more uniform method. One thing that I have considered is using a pasta roller with a wide noodle, but I fear that they will be too thin, and the croissant cutter I have is too dull for the bread dough.
Does anyone have any recommendations for a quicker, easier, more uniform method of making breadsticks in large volume? Thanks.