Help Scaling Up Roll Production
hi everyone! Long time lurker, first time poster.
i work at a bakery where we do all hand shaping and forming of doughs. We currently make kaiser and sandwich rolls at a decent volume - about 150-250 a day.
We are considering taking a new wholesale client which would add another 200 a week at least. Definitely untenable for our staff, even now they're nearly at a breaking point. My background is all patisserie, so I'm not familiar with how we might be able to automate this procedure at all. I tried google, but would rather hear first hand how other bakers or bakeries do it.
Thank you in advance!!