Hi All,
our company is doing naan breads with curry sauces. On site we cooking only sauces, naan breads we getting from supplier. Due to poor quality- cracking while closing naans- we looking to reheat a little bit naans, deposit sauce and then transfer naans into blast chiller. I would like to ask you for opinion, what risks are associated with product flow like described? How we can develop production in this sequence, on what we need to focus, what check we should complete
Thank you in advance!