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 ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.