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Article: Bread: just dough it! (creatively using frozen bread dough)(includes recipes)
- Article from:
- Restaurants & Institutions
- Article date:
- March 15, 1995
- Author:
CopyrightCOPYRIGHT 1995 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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With a little creativity, chefs can become the van Dough or Doughnatello of the bread basket.
Mouth-watering, straight-from-the-oven bread doesn't have to mean you spent hours measuring, mixing and kneading beforehand. Purchasing frozen bread doughs allows you to skip these steps without skipping out on taste, which is good news for operators who don't have bakeshop facilities.
Even those who do might want to give premade doughs a try. "Right now, we use about 75% frozen doughs, as opposed to those made from scratch," says Jerry Flinn, bakery manager for Brockport State College in western New York. "Its less time consuming, and it's really labor saving, too. ...