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Every
morning, well before dawn, our crews are in at 5 a.m. to
start the baking process for the day!
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| We can turn out better than
7000 sandwiches per day, with a 100% quality inspection
rate! |
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The
baking process stops at around 8 a.m. |
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Our
Quality Control Inspection Teams will now "Break
In-half" each individual biscuit, and inspect it
for being too dark or any other defect. |
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Any
biscuit that is found to be less than perfect, is
discarded and given to local shelters. |
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We
ensure that our "secret ingredient" taste is
not ruined by an average baking process...at Big Mike's,
we demand perfection. |
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Throughout
the entire process, each individual associate is
required to wear sealed hair nets, as well as
"surgical" style gloves. |
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At
this point, each biscuit is stuffed with a piece of the
finest quality sausage, and placed on a baking tray to
be placed onto the wrapping machine conveyer. |
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| The wrapping process now
begins by the trays being placed on a conveyer belt that
feeds the sandwiches down a line. |
| Two of our associates will
feed the sandwiches onto the belt, while they will once
AGAIN do another inspection to make sure the sandwich has
not made it past anyone with any imperfections. |
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As
the sandwiches are fed into the machine, one of the
controllers makes final inspections and maintains the
wrapping so the machine does not jamb. |
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The
wrapping machine will then wrap each sandwich and vacuum
seal each end of the package to make a final assurance
that the sandwiches' freshness is "locked" in
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