HAZELWOOD, Mo. -- Precision and a dash of creativity are major ingredients to a good bottom line for frozen dough products, according to Jerry Laiso, technical service representative for Hazelwood Farms Bakeries, based here. The product expert offered retailers production tips and other advice for working smarter with frozen dough in a workshop at the New England Dairy-Deli-Bakery Association's show and conference, held earlier this spring in Boston. Laiso told attendees they can prevent ...

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