For cost control and act as a deterrent to wastage. Each bag can contain certain amount of pastry, either by volume or weight; and outlets are to strictly to adhere to Central Kitchen monitoring. For example, each bag with content for sufficient baking of 12 cupcakes or 15 muffins to be baked on the spots at the outlets, the management is able to estimate the productivity of the various branches and to assess the reason for the wastage etc.
For quality consistency since all the products are produced in Central Kitchen, the quality are even throughout the outlet chains.
For Food Hygiene and Food Safety as there is minimum human contact with the food product. Product name or code, manufacturing date and expiry date can also be printed on the bags, thus further enhance quality and product control.
Using an icing attachment, it can double up as an icing bag for decorative purposes
Do you know vacuum packaging is a great way to save money and improve productivity?