MINNEAPOLIS -- Parbaked products could be the key to future profitability in the in-store bakery, a consultant told attendees at the International Dairy-Deli-Bakery Association's annual expo and seminar here this month. The seminar -- which focused on the coming of age of the parbaked industry and what it can do for supermarket bakeries -- was conducted by William P. Mason, a principal in the Hale Group, a Danvers, Mass., consulting firm that works with the food industry. Sales in in-store ...
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