Equipment with someone else's money
Hey there everyone,
Well, it happened, Ive been told to get my wish list together. The owners of the restaurant where I work have told me we are going to start bread production for inside use and some limited pastry/other goody making. I've got a pretty good list going of stuff I will need to add to what I have.
Some workspace, standard full and half pans, reasonable scale and a 15lb flour balance. Most of the general purpose tools (spats, scrapers, dockers, etc) Plenty of measuring/scaling tools, 2 6qt Kitchen Aid mixers and a 30# Hobart (which I have to share with the rest of the kitchen, and usually THEY get prioirity).
No dedeicated bakingspace, timing will need to be worked out and lots of little fiddly issues.
Extra speed racks
Proper proof box
Locking storage for tools.
Rolling bins for dry storage
Misc muffin, bread and other pans
Finished product storage (bags and sundries)
I could go on and on until the back room looks like the bakeshop at school did, but that won't help.
What, apart from what I have listed, are the ten or so things I need that I am simply forgetting? (And no, I cannot have a large axe to threaten whichevwer of the prep cooks or dishwashers through out my s-dough starter!)
Thanks, Marc the Wombatq