Hi I'm planning to open a bakery .what is the altenate way of proofing bread (bulk quantity) , if you don't have a proover.
HI, THANKS A LOT
I'VE GOT THE OVEN WHICH IS MACADAMS M60 RACK OVEN.
AND ESCHER 80 KG SPIRAL MIXER.
AND A WATER CHILLER.
CAN YOU PLEASE TELL WHAT IS THE TARP. AND DID YOU USE MDF BOARD?