The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking in Mass Quantities

Verc0003's picture
Verc0003

Baking in Mass Quantities

hi

 

I am just getting into a commercial shared kitchen so that I can up my sourdough quantity. 

I want to mix 50 loaves at a time. The place has a Berkel 30 qt mixer and a 60 qt Globe mixer.

Which do you suggest? 

Also I have never used a mixer before. 

How do I use this?

 

How do I adjust my recipe for 50 loaves. 

I have found that when you increase your recipe something always goes wrong.

Right now my recipe for 2 loaves is :

1000 grams of flour

700 grams of water

225 grams of starter

20 gams of salt

 

In the mixer would i add everything at once or water and flour let rest then starter rest then salt?

 

HELP!!!

 

I find that there is no videos or books to help bakers that want to get bigger. Any video or book suggestions. 

 

Thank you so much!!=)))

pmccool's picture
pmccool

I suggest that you get a copy of Jeffrey Hamelman’s book titled Bread.  Most of the formulae in the book are scaled to produce 20-30 loaves per batch.  You can more easily scale up from those formulae than you can from a 2-loaf batch.  

The early chapters of the book have a wealth of information that will definitely help you as you develop your skills.  

Best of luck with your new endeavor. 

Paul

Verc0003's picture
Verc0003

Does he talk about how to use a mixer and recipes for 30 plus loaves?

SugarOwl's picture
SugarOwl

They should know how to operate their own mixer. If they can't show you then it's probably better to rent elsewhere. If they can't work it then it probably means they won't know (or care) when something is broken too. Commercial mixers can easily take your arm off, they are powerful. I used a commercial mixer when I worked at a restaurant. They have a strong motor, we used it to mix pizza dough and grind (yes, grind with an attachment blade) cooked sausages and shred giant blocks of cheese. Start on low and keep your fingers free while it's running.

SugarOwl's picture
SugarOwl

but on another thread one of the members owns this site: https://www.sourdoughhome.com/stretch-and-fold-for-a-farmers-market/. The link shows how he was making dough without a mixer for the farmer's market. Well, he uses a mixer for the preferments, but it's mostly stretch and folds in a bus tub.

Here's the Thread: http://www.thefreshloaf.com/node/11676/selling-farmer039s-markets

The user is MikeAvery, I'm not sure how to link his profile.

Verc0003's picture
Verc0003

Thank you so much