We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will handle the shaping and adding the filling to the bun.
The idea here is for a commercial bakery to provide the dough so the restaurant can bake it in house and serve fresh buns. We need to develop some sort of process to support this.
In what stage should the dough be delivered?
I'm guessing it should be after the first rise. The commercial bakery can chill the dough after the first rise,then deliver it. The restaurant can then shape it from a chilled state, then put it in a proofer for second rise, then bake it.
How to store the dough? Temperature & duration.
Assuming the commercial bakery delivers the dough after the first rise, at what temperature should should the dough be kept in (presumably to prevent the second rise?)? And how long will dough generally last in storage?
What's a better process?
Maybe getting the dough after first rise is not the optimal process. Should the dough be delivered prior to the first rise? Would the restaurant be better off shaping it, then chilling it to prevent second rise, then put in proofer for about an hour prior to baking?