Ok, first time ever, we are doing 250 orders of breadsticks for a school about 10 miles outside our school district, they are breaking away from LC which is 12 miles from us. We are the only mom & pop business within 12 miles from the school and was soooo excited to pick them up. OK here is the issue, our breadsticks are not traditional, they are twisted like garlic knots. Talked it over with the school and we agreed to just do a traditional breadstick like LC. and bag 6pcs with a sauce cup in a sub-bag, and sell for same price LC was getting which is $1.50 per order, also we are doing just over 100 pizzas as well, this is going to be split into 2 days, 2 different times per day. If my calculations are correct we are going to use our 11oz dough for each order, this is going to be 3 batches of dough just for the breadsticks alone. Am I correct in my calcualtions??? 1 batch gives me 1257 ounces of dough. I was planning on just baking of the bread cutting, putting our garlic butter and romano cheese on & wrapping in a 12x10 foil sheet. Is this the best way to bake off & wrap??
Guess I should add in that my oven is a dbl stack bakers pride stone oven not conveyor
Guess I should add in that my oven is a dbl stack bakers pride stone oven not conveyor
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