June 19, 2014 - 8:18am
Book Recommendation - Bakery Operation
Can anyone recommend a book which describes the basic operation of a very large bakery? Not a small artisan operation, but a big bakery which produces a couple of thousand loaves per day.
Could you give a little more information so that we might be better able to help, although not knowing any specific books on the subject there would be a good few on this site that have worked in such places that are able to give some insight.