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Title: Asst. Breads
Yield: 100 Servings

Ingredients

      5    leaves bread sndwich 22oz
           -#51
      3    leaves bread wheat 16 oz #53
      1    leaf bread amer rye 16oz #55
      1    leaf bread raisin 16 oz #57

Instructions

FOOD SERVICE PERSONNEL WILL PLACE LOAVES OF THE TYPES OF BREAD IN THE
BREAD DISPENSER 15 MINUTES PRIOR TO THE SERVING SCHEDULE FOR SELF SERVICE
BY DINERS. ASSORTED BREADS SHOULD BE MADE AVAILABLE THROUGHOUT SERVING
PERIOD. WHEN REPLENISHING THE BREAD
INTO CONSIDERATION THE AMOUNT OF TIME LEFT TO SERVE THE MEAL TO PREVENT
FOOD WASTE. THEY WILL USE THE CORRECT BREAD CODE. AFTER SERVING
AMOUNT AND TYPE USED WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN
WORKSHEET.

Recipe Number: S00800

SERVING SIZE: 2 SLICES

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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