Actual production of longest lasagne

Here's wat we have been doing for the past 2 weeks...

in preparation for Prego's longest lasagne actual dae event...

which falls on the 21st October 2007 (Sunday)

Time of event : 9am - 1pm

SGD$10 per piece of lasagne

There are 2 shifts in the lasagne production...

morning 9-5 shift...

and afternoon 2-10 shift...

the morning shift which includes Ben and 2 other guys are in-charge of making the bolognaise sauce and bechémel for the lasagne...

Our daily dose of bolognaise...

then comes the afternoon shift... KM... me...
and another guy (always MIA... -_-... so equals to only KM and me...)
we'll start moulding the lasagnes together wif the morning ppl...
each lasagne is handled wif stringent hygiene practices...
hand gloves must be on at all times... :P

Laying of the lasagnes into 60cm moulds...

when the lasagnes are moulded...
they'll be sent into the blast freezer to freeze at -40°C
this will take about 1 - 1½ hrs...
this is to ensure that bacteria will not breed in the lasagnes when we send them for baking on the actual dae...

The blast freezer of death

after they are deep frozen...
they'll be sent to the walk-in freezer to keep them frozen at -18°C
they'll only be thawed when the actual dae of the event nears...
and will be baked on the actual dae itself...
we gotta report to the hotel at 1am to start baking... Zzz...
a total of 1000 moulds will be made... which makes 600m...

Total of 9 stacks of frozen lasagne for the past couple weeks...

after returning from the walk-in freezer...
KM and me will start to blanch the required amount of lasagne skins for tomoro's production...
so that's pretty much wat we've been doing these couple of weeks back...
boring work... Zzz...

samples of the lasagnes from each sae of production will be sent to NEA for testing...
to ensure no bacteria growth is present...
the results are back wif us now...
and all the lasagnes passed the NEA's lab test... :P
yay...

u guys dare to eat now?
-_-