When is a Par-Baked Product Appropriate to Use in Replace of Scratch-Made?

“Ask the Expert” features advice from Wade Winters, Vice President of Supply Chain for Consolidated Concepts Inc. Please send questions for this column to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

In this MRM News clip filmed on location at the NRA Show, Winters answers: When is a par-baked product appropriate to use in replace of scratch-made?