In the fast-paced, high-quantity world of school nutrition operations, the concept of “speed scratch” has become an invaluable ally for menu planners, cafeteria managers and cooks alike. The term refers to the practice of using convenience products that offer a balance between efficiency and the desire to produce freshly prepared, high-quality meals. One such product category that stands out in terms of versatility and convenience is proof and bake and par-baked doughs...