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.
I own a commercial bakery and use a partitioned-off section of the main floor as a proofing room. This room is particle board covered with tarps (the "door" is a tarp); heated with cheapo electric room heaters...it works great. Some people just put plastic covers over their loaded bakery racks.
What I really need at this point is a retarder room, I just don't have the space. I REALLY need a partitioned off area with some cheapo AC units to retard breads in danger of overproofing before they can be baked. Right now I just put them in front of a big fan and mist them with water to keep them from drying out. (The home baker can just clear a shelf in their fridge for retarding.)
Getting an industrial mixer and oven is where your main bucks will go, at least two 3" by 10" butcher block roll-out tables will also set you back a few bucks.
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?