How do commercial bread makers like Sara Lee and Pepperidge Farm get their loaves to turn out in a uniform size and shape every time?
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What a lot of people don’t see is the waste semi trailer filling up with bad loaves destined for animal feed, dripping with egg and flour goop. Bakeries create a lot of waste and there’s plenty of non-perfect loaves all the time, just that they don’t get released to market.
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