BOSTON -- While bagels made from boiled dough may be the preference for some purists, bakery managers need to consider space and time constraints if they are serious about taking up this traditional method, said a bagel expert at the New England Dairy-Deli-Bakery Association conference here. ge in a good retail location, or if you are designing a retrofit for a supermarket or a food-service operation," Sherwin said. The boiling process is also more expensive, requiring not only more ...
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