The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.Google is the blood of benefit. generic viagra Google is the blood of benefit.
According to executive chef Kerry Paterson, weekly production includes: 900 pounds of pizza dough; 600 pounds of dough for tortillas; 300 pounds of dough for Persian flatbread; 100 dozen croissants; 200 dozen dinner rolls; and 200 dozen six-inch hoagies. The weekly production from the commissary and cook-chill production includes: four tons of vegetable prep; two tons of meats and cheeses; 4,500 sandwiches; 2,200 gallons of soup and other menu items from cook-chill; and 800 pounds of protein from the sous vide system.