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From: donuts factory
Remote Name: 194.165.133.180
We are in the testing phase of producing bagels as a new menu item. We have tried many bagel recipes including those of mixes manufacturers, but none of them produced after baking the large plumby size that a 4.5 - 5 oz dough ought to yeild. Almost all of them came up with a smaller, heavier and more compacted than the normal bakery bagel. What shall I do ?. Thank you. > Saif