Professional Concerns
Concerns and comments for and by professional bakers.
Once it's baked all care is lost!
Forums:
I'm ripping my hair out over here!
I produce all of the bread for a busy resturant in Northern WI. I work completely by myself and maintain very high production levels... or in laymans terms: I work my ass off every day! And much to my chagrin, the final product is completely mishandled.
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Looking to hire a baker
Forums:
Hi,
It's been a while since I've been on here but always enjoy reading posts and checking out formulas and recipes.
I am looking to hire a baker, preferably a trained baker with experience beyond the home kitchen. Looking for someone with either bread experience and/or dessert pastry experience. If you're interested please email me at boomerangbakery@gmail.com. We are located in Monroe, WI.
Thanks,
Joanne
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Can I achieve quality bread from a Blodgett Pizza Oven?
Forums:
Hi Everybody,
I've been reading everything for sometime and decided to finally join.
I'm looking for an oven to begin my own small production bakery. My idea is to buy a used double deck Blodgett and install a stone hearth and steam injector, but I'm concerned that converting this 'pizza oven' is a chincy way to roll. I want to make sure this beatiful oven can hold up to five rounds of baking each day, potentially with colder overnighted dough. I'm currently baking in a Sveba Dahlen deck that throws out a storm of steam, giving me the results I'm looking for.
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How do you wash your bakery
Forums:
hello,
I have a home bakery ( one room). What should I use to wash the flour and tables ?
thanks, Axel
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Help, I need ideas on how to expand my hamburger bun business.
Forums:
My small bakery is doing good business making brioche hamburger buns. We started out only making desserts and doing the brioche buns in small batches but now, word has spread and we are getting pounded with orders for the brioche buns. The problem is that we are hand rolling all of them (around 2000 a week) and it is killing us. I need equipment but I don't know what to look at...
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Reference Sources, Critical Design Points For Efficient Small Bakery Layout?
Ideal temp for retarding final rise of sourdough
Forums:
Hello!
I operate a small bakery that supplies several restaurants/bars with bread. I typically retard the final rise overnight in a commercial refrigerator that sits around 40-41F. However, said unit kicked it yesterday. As a temporary solution I do have a wine cooler that sits at 50-51F. I am hoping to use the wine cooler (so that I don't have to cart all of this shaped dough home with me), but fear I will compromise my product.
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Shopping for Deck Ovens
Forums:
Hello all,
We are currently researching a new deck oven in our bakery which has limited space and I was looking with professionals here for opinions and reviews on some ideas.
I have worked with TAGH Gas 8 Door Deck Ovens and I'm seeking other sizing as this oven is just a bit too big and slightly over budget. I know this oven is a champ and works very well with baking artisinal breads and has the features I desire. The only change I'd make to have a loader that locks in at the top so it can be walked under while not in use.
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Best flour to make gourmet cupcakes?
Forums:
Hi,
Which type of flour; pastry flour, cake flour or all purpose flour, do professional bakers use to make cupcakes? I currently use All Purpose Flour and occasionally depending on the type of cupcake I use cake flour.
I heard that most professional bakers use pastry flour, is that true?
Is it best to use pastry flour to help make the cupcakes be more moist and raise up rather than be flat?
Please let me know.
Thanks,
Rachelle
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