Scaling Up A Bagel Shop
I launched an artisanal bagel shop a year and a half ago. The results have been very positive. We've got a loyal customer base and business has been steady since the start.
We mix our doughs in a small spiral mixer (12 dozen dough max), retard over night in a fridge, boil in honey water and bake in an ancient but reliable Middleby Marshall gas conveyor oven.
We do 30 dozen a day during the week and 40 dozen on weekends. However, I'd like to be able to do 100-200 dozen a day to shore up our wholesale side.
As much as I like handrolling, it does not seem sustainable in the long term and it's killing my body. Does anybody have experience with bagel formers? What are the pitfalls/benefits? Also, what are the best ovens for bagels. I've tried a Garland regular old deck oven and was very happy with the results, but I'm open to suggestions.
Any other bagel suggestions would be most welcome. I'm the only person in our region doing boil and bake bagels, so I don't have anybody else to talk to.