The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Equipment

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Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.

fupjack's picture

Oven heat shielding?

September 26, 2016 - 6:14pm -- fupjack

I recently picked up a commercial Wolf oven at a severe discount.  I am working on making room for it in my kitchen.  I expect it's going to put out a lot more heat than my existing electric.

The manual says to put heat shielding between it and any flammable surface.  (i.e. the kitchen counter next to it)  I imagine I could get a thin metal sheet, but that seems too good of a heat transmitter.  Anyone know what counts as a heat shield?

Rowdee's picture

Professional Bakers Tools

September 26, 2016 - 5:25am -- Rowdee

Doesnt anyone have a source in Brazil, preferably near RJ, for pro quality bakers equipment?  Silpats, bakers pans, baguette tools, things like that. Im developing some breads for commercial purposes here in RJ and there are things I need to work more efficiently. So easy back in California, so much pain here. Im still looking for a source for Type 00 flour also. Not the R$20. per kg stuff, but bulk commercial stuff.

wellbredinchemainus's picture

SINGLE Phase Electric Oven: considerations

September 19, 2016 - 8:15pm -- wellbredinchemainus

I'm looking at purchasing an electric oven.  Each deck requires a 30 Amp service, and since I'm looking at 2 or three decks, each with a three pan capacity, I'm going to have to increase my amp service by another 200 amps.

While I've inquired about 3 phase power the cost would be prohibitive.  So what I'm looking at is buying an oven in single phase.

My question is this:

Are there any downsides to purchasing an oven in single phase?

jameseng's picture

Baking Interruptus

September 15, 2016 - 2:17am -- jameseng

Yesterday I set out to practice my pie baking and after 45 minutes in the oven the pie still wasn't finished. The temperature had dropped to 200 and the oven was not cycling on. My pie!!!! - which was turning out the be one the more attractive ones I've made because the wife found some pie baking tutorials on Pinterest. However good you believe you are at something you can always do something to improve...

krakow2016's picture

I need a mixer reccomendation

September 15, 2016 - 1:07am -- krakow2016

Hello my experienced bakers and keen amateurs,

I need some advice about which size mixer to obtain for a new venture. Unfortunately diving arms mixers are out of our price range but a good old spiral is not.

We are aiming to produce about 20-40 loafs of bread a day. The loafs will be predominately 700g.

I want a mixer than could produce up to 40 loafs in one go but can still process 10.

Sorry if this seems like a silly question! We have a lot of learning to do.





Moonie's's picture

Hobart C100 Bowl/Splash Guard?

August 30, 2016 - 11:19pm -- Moonie's

Hi everyone. I purchased a C100t in march of this year and I am in desperate need of a splash guard for my 10 quart bowl I cannot find one anywhere. Does anyone have one they would be willing to sell? Also I am looking to buy a 3 quart bowl and the adapter as well. These are impossible to find and super rare. I would greatly appreciate your help! Thanks,


Emerogork's picture

What is the name this bread pan?

August 30, 2016 - 7:05pm -- Emerogork

It is about 3'x3' square and about 8" long with a sliding top.  If there was some intelligent way to upload a picture from my computer I would..

I purchased it for $5 at a tag sale and have found it useful in so many ways, I would like to look up recipes written for this pan but need its name for the search.

The best use so far it to cook one portion of spaghetti and I use about 2 cups of water instead 5.and yes it comes out better this way.

 O, I finally, after a few posts, heard how to upload a picture and here it is.....



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