Take 2 Dough Productions of Sanford, ME, produces a versatile, frozen dough ball used for making pizzas, calzones, breads and rolls, bread sticks and fried dough. Take 2 Dough is used in food service operations of all kinds throughout New England, from neighborhood pizzerias, to some of the most recognized restaurants in Boston. From its inception in 1991, this company has grown from just 3000 lbs a week to 20 tons a week. Take 2 Dough Productions is now New England’s premiere dough producer.

The product travels through ten well known food distributors, however Take 2 has it’s own lead salesman and maintains close partnerships with all its distributors. Each distributor sales team is consistently trained in how to assist accounts with use of the dough. Take 2 urges distributor reps to promote the end user to get connected directly, in an effort to maintain solid relationships in the marketplace. Take 2 is happy to go on-site to meet with chefs, restaurant owners, and store managers to demonstrate how best to use the product to maximize profits. There is so much versatility to this product there is no environment it will not fit.

The success of Take 2 is demonstrated by the conversion of many food service operators that have made the switch to this ready-made product. This saves a tremendous amount of labor time and reduces operational costs of maintaining stores of ingredients and dough making equipment, in addition to minimizing the risk associated with key employee turnover. In fact this careful production process is more likely to result in a consistent end product than many doughs made in restaurant or pizzeria kitchens, where dough making can be subject to variable conditions. Take 2 Dough can be used in convection ovens, conveyor ovens, a standard pizza oven, and in wood-fired brick ovens, making itself applicable to any environment.

In order to ensure the consistency of its product, Take 2 has gone above and beyond what industry standards require, in fact they have it down to a science. At the Sanford, Maine production facility, they have voluntarily adopted the “HACCP” or Hazardous Assessment Critical Control Point program. The program provides a format requiring that all manufacturing activity be recorded in a detailed log where every aspect of the dough making process is outlined, from timing to air quality, even including an analysis of the chemical make-up of the packaging used. Such repetitive production patterns and attention to detail are the best ways to ensure product consistency, and that accounts for the greater portion of customer satisfaction.

Take 2 is poised for a growth explosion, projecting a doubling within 3 years. Take 2 Dough Productions is currently working on strengthening its corporate image and branding strategies, as well as positioning itself to welcome new distribution channels. Although pricing is important, and cheaper doughs are available to food service operators, at Take 2 Dough Productions, sales are driven by the quality and consistency of the dough, in addition to sales support and maximizing profits for end users. Consider this an open invitation to tour the facility, meet the names and faces of the staff, and learn how using Take 2 frozen dough can make your life easier and your business more profitable.

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The key to growth in this competitive market are producing a top quality product with never failing reliable consistency, and overcoming the traditional perception that only a house-made dough is acceptable. To meet these challenges, Take 2 has developed a dough production facility with systems that ensure that the product is every bit as good as a house-made dough. Controlling temperature and humidity levels inside the production facility is crucial, as is consistent water quality, purity and freshness of ingredients, storage practices, and maintaining a well-trained staff that follows dough-making procedures to the letter. There are six, full time dough makers, a hands-on manager who personally oversees production, and sales staff out on the road promoting constantly. The Take 2 Dough Productions facility is not automated like many large-scale dough manufacturers. Although the dough is made in large mixers, it is still a hand crafted, small-batch product.