MASS QUANTITIES. Bulk bakery operations like this one at the University of Notre Dame require different kinds of equipment than smaller operations. For operators, there are two ways to approach offering baked-on-premises goods. The easiest is with the "bake-off" concept, which uses fresh or frozen dough, sold mixed in bulk or preportioned into needed shapes. The bake-off concept is quite popular because of low capital expenditures on equipment and no need for a highly trained baking ...
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