Hamburger bun making
We make brioche hamburger buns and we are getting swamped with orders. Right now we are hand rolling them but we can't keep up with demand. Plus, we only have single phase electricity in our kitchen so we are limited in what equipment we can look at.
Does anyone here make hamburger buns on a semi large scale (5000ish per week)? If so, what equipment do you use? I have looked at a dough cutter and rounder in addition to just a rounder. I don't know what to look for. Help! :)