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"Scratch/Mix. A term applied to an in-store bakery (q.v.) or retail bakery (q.v.) in which production is based either on the use of individual ingredients that need to be weighed ""from scratch,"" or on the use of dry mixes that require only the addition of liquid for mixing. They differ from bake-off operations (q.v.) which depend on fully-processed frozen dough (q.v.) products and do not engage in basic production procedures."