Page 82 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 82
Sandwich Management
Figure 23: Buckwheat baguette with walnuts.
Source: Own source 2014.
After a visit by Pekarna Grosuplje (Figure 24) we changed some of our
recipes in order to adapt to the customers’ taste. Experienced technologists
have suggested that we give up with the usual style of baking. Instead we
82 should try using a system called final baking. Instead of making the dough
every time when we need fresh baguettes, we should bake a set amount of
baguettes up to 60 %, wait until they cool down to room temperature and
freeze them.
Figure 24: Visit from Pekarna Grosuplje.
Source: Own source 2014.
When there is need for a specific baguette, we would take the baguette
out of the refrigerator, bake it, cool it down and offer it on our shelves. It’s
worth mentioning the complexity of the preparation processes which are
maintained standards through longer periods of time, as well as innova-
tiveness when it comes to what we have to offer to our customers.
Figure 23: Buckwheat baguette with walnuts.
Source: Own source 2014.
After a visit by Pekarna Grosuplje (Figure 24) we changed some of our
recipes in order to adapt to the customers’ taste. Experienced technologists
have suggested that we give up with the usual style of baking. Instead we
82 should try using a system called final baking. Instead of making the dough
every time when we need fresh baguettes, we should bake a set amount of
baguettes up to 60 %, wait until they cool down to room temperature and
freeze them.
Figure 24: Visit from Pekarna Grosuplje.
Source: Own source 2014.
When there is need for a specific baguette, we would take the baguette
out of the refrigerator, bake it, cool it down and offer it on our shelves. It’s
worth mentioning the complexity of the preparation processes which are
maintained standards through longer periods of time, as well as innova-
tiveness when it comes to what we have to offer to our customers.
