Baking Up to Par

Wolson, Shelley
April 2005
FoodService Director;4/15/2005, Vol. 18 Issue 4, p36
Trade Publication
Looks at how foodservice operators use par-baked items to improve efficiency in the kitchen and how customers benefit from the consistency and quality of thaw-and-serve product. Views of Paul Carr, senior director of Culinary at Aramark Innovative Dining Solutions, on par-baked goods available; Reasons for par-baked goods on-premise to be ideal for catering orders according to Carr; Importance of being able to offer cookies that taste scratch-base to Steve Campbell, food production chef at Lawrence Memorial Hospital in Kansas.


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