Hello everyone. I am looking to open up a food trailer next year and have some questions I hope someone can answer.
In my province in order to prepare food either has to be done in a commercial kitchen or the food trailer itself. As there is no steady Power in the trailer , my question is do I make a dough that requires less time to proof and mix on-site? Do I make a large batch and freeze ? I am not sure if I can bring the dough home and freeze overnight or has to be made fresh each day .
What’s the process you guys use?
