Okay we are considering the take-n-bake concept but I haven’t got a clue of where to start :? and we need help.

Anybody willing to share their knowledge or ideas?

The first place to go is the RECIPE BANK. I’ve got a few T&B dough formulas posted there for you to look at. Next, if you are going to be at the NAPICS show, come by the kitchen area and look me up, I’ll be glad to spend some time discussing T&B pizza with you. We also have an AIB International Technical on Take and Bake Pizza, dated, October 2002. The cost, I believe is $20.00, contact registrations and orders department at 800-633-5137 to order a copy. You can also just start posting your questions, there are plenty of us here who will be glad to help you.
Tom Lehmann/The Dough Doctor

For your trays use the pactiv ones buy a Wisco deli wrap machine to shrink wrap them if you need labels I can email you a sample of what I use for my T and B http://www.zesco.com/products.cfm?subCa … ZP99071007[/url][url]