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