It was a crisp autumn day in 2015 when something extraordinary happened. In a small town, nestled in the heart of the countryside, a group of passionate bakers and food enthusiasts decided to come together to create something truly special. Their mission? To make and share pies with 100 people in their community.
In 2015, a unique initiative was undertaken to engage with a large group of people regarding their preferences and experiences with pies. The project, codenamed HNDS-039, aimed to gather data from 100 participants on their thoughts, opinions, and behaviors related to pies. HNDS-039 Pies 100 people 2015 full 32
Based on standard catering metrics for serving pies to a large group, here is a guide for planning such an event: Quantity & Serving Guide Community Comes Together: The Great Pie Event of
If you are looking for a specific transcript or dataset associated with this code, it is often hosted on the Open Science Framework To make and share pies with 100 people in their community
These insights can guide product development, marketing strategy, and public‑health messaging around dessert consumption. The rich 32‑variable dataset offers ample room for secondary analyses (e.g., examining gender differences, regional nuances, or the impact of dietary restrictions) and serves as a solid baseline for longitudinal monitoring of dessert trends in the United States.
: If guests are expected to take more than one type or larger portions, aim for
| Attribute | Detail |
|-----------|--------|
| Product Type | Ready‑to‑serve baked pie (full‑size) |
| Model / SKU | HNDS‑039 |
| Launch Year | 2015 |
| Serving Capacity | 100 people (≈ 12‑inch diameter, 12 layers) |
| Weight (net) | 32 lb (≈ 14.5 kg) – the “full 32” in the code |
| Packaging | 1‑piece bulk tray, reinforced cardboard with tamper‑evident seal; optional insulated transport case (up to 2 hours at 70 °F) |
| Shelf Life | 28 days refrigerated (4 °C / 39 °F) – 7 days after opening |
| Allergen Statement | Contains wheat, dairy, and egg. Gluten‑free version available on request. |
| Flavor Profile | Classic apple‑cinnamon filling with a buttery, flaky crust; 15 % natural fruit puree, 3 % organic cane sugar, 0.2 % spice blend. |
| Nutritional (per serving, 1 slice ≈ 120 g) | • Calories: 250 kcal
• Total Fat: 11 g (Sat. 4 g)
• Carbohydrates: 32 g (Sugars 14 g)
• Protein: 3 g
• Sodium: 210 mg |
| Certifications | USDA‑Certified, Kosher (OU), ISO 22000, HACCP compliant |
| Key Benefits | • Scalable – one pie feeds up to 100 guests, eliminating the need for multiple smaller desserts.
• Consistent quality – same recipe and bake‑profile since 2015, guaranteeing identical taste batch‑to‑batch.
• Convenient logistics – 32‑lb bulk unit fits on a standard pallet (40 lb/ft²) and can be moved with a single hand‑truck.
• Versatile service – can be served warm (reheat 10 min @ 350 °F) or cold; pairs well with ice‑cream, whipped cream, or caramel drizzle. |
| Ideal Use Cases | • Corporate catering (large meetings, town‑halls)
• School & university banquet halls
• Community fund‑raisers & festivals
• Hotel banquet & conference catering
• Military mess halls & field kitchens |
| Storage & Handling | • Keep refrigerated (≤ 4 °C) until ready to bake/serve.
• Store on a flat, level surface; avoid stacking more than 2 trays high to prevent crust deformation.
• Use food‑grade gloves when handling the sealed tray. |
| Reheat Instructions | 1. Pre‑heat oven to 350 °F (175 °C).
2. Remove outer cardboard, place tray on a baking sheet.
3. Bake 10‑12 min, or until crust is golden and filling bubbles.
4. Let sit 2 min before slicing. |
| Environmental Impact | • 90 % recyclable packaging (cardboard & paper).
• Produced in a plant powered 40 % by renewable energy.
• Ingredient sourcing: 45 % from certified sustainable farms. |
| Pricing (US, 2026) | • Standard bulk – $68.00 per 32‑lb unit (FOB factory).
• Volume discount – 5 % off for orders ≥ 10 units, 10 % off for orders ≥ 25 units. |
| Contact | Sales: sales@handspies.com • Phone: +1‑800‑555‑0390 • Website: www.handspies.com/hn‑039 |