We will be using about 200lbs of flour in a day.
We don't really have a 5 year plan, as we are primarily a pasta factory, so for now we will be using the equipment we have:
a Hobart 140QT mixer and a conical rounder.
We also have a large walk-in freezer and numerous bun racks.
The customer uses frozen buns which are packed in unsealed poly bags. They make a thin crust pizza in a wood/coal fired oven.
I believe the sizes are 7, 10, and 20 oz, made with bleached flour. Also the same basic dough with a multi-grain mix added.
What is the difference in process and ingredients between product with 10 day and 90 day shelf life?
Really appreciate your help in this.