Recent content by daniel_bothman

i’m installing toast next week and worried about grease on the kitchen screens. has anyone found a good solution for protecting the backs of the screens from grease?

has anyone gotten chargebacks from “card not present” online orders? we have one frequent flyer customer using presumably stolen cards, placing takeout orders then contesting them a month later. he uses different names but the orders when looking back are surely the same person. seems that...

you can use a phase generator. not exactly sure what/how, but i think its a motor that makes the third phase. https://www.google.com/search?sxsrf=AOaemvL1D61eepZOLeaktfDlDwiKFxyoYw:1630621195346&q=phase+converter&sa=X&ved=2ahUKEwjt9fGoqeHyAhXQyp4KHVVoCQ0Q7xYoAHoECAEQMQ&biw=2386&bih=1200

historically we have been primarily a dine in restaurant with only about 10-15% of sales being takeout and prior to covid hadn’t offered online ordering or delivery. now in the shifting age of covid, our model has obviously changed with a shift to 50%+ being takeout and now adding online...

i have a woodstome mt baker. 6’ round pizza oven. direct vented with their rooftop fan and no hood.

we have a divider and rounder from somerset. have had the rounder for 4 or 5 months year and just got the diver up and running a month ago. also got a LBC spiral mixer 6 months ago when out hobart had a catastrophic injury. the lbc lets us make batches 2-3 x what we made in our hobart and the...

do we weigh out 91# of flour? yes and no. our dough has a biga (preferment) and 3 types of flour. so we weigh everything for the biga which is all smaller bits (nothing in more than 10# increments), but when it comes to making the final dough, its 2 buckets of biga, a 50# bag of flour (not...

sorry if my post wasn’t clear, we do 150# of dough, not flour. our formula has 91# of flour @ 60% hydration = 150# of dough which it handles without breaking a sweat. being an 80kilo (176#)capacity mixer, running at 80-85% capaity (140-150#) is the sweet spot. have never bothered trying larger...

i bought the LBC KM-80p and we have been super happy too. we bought based on accounts chronicled here and the fact that LBC is only 60 miles away and our 40 year old hobart was dead and a rush fix of the hobart would have cost the same as the LBC. and LBC could get us a mixer in 24 hours due to...

never simple question as there are infinite variables that no one here can answer to reflect your specific situation. things to think about… owning or leasing space. is it already built out as a restaurant. size.landlord participation in buildout. free or reduced rent during startup. equipment...

question for y’all about converting my pizzeria’s formula from biga/poolish method to sourdough or possibly sourdough + a yeast kicker. currently the biga/poolish (100% hydration) in bakers math is about 50% of the flour in the final mix of the formula, making the flour in the preferment about...

total hydration is typically just calc’d as total water (including any water in preferment if used) divided by total flour (including any in preferment if used) 60% should be just right, especially if you’re also adding oil. salt should be about 2% try adding water first. try as paul...

yeah, pretty sure that’s the rotation of mine. so,again,check your math, cuz i don’t get any dry crusty bits with similar percentages at all batch sizes. if you are using 50# TOTAL flour @ 61.6% hydration, you should be using 30.8# of water… are there other flours besides the 50# ? other...

that seems to be a common method for spiral mixers but like i said,at 60% we haven’t had any buildup at any batch size from 20# of dough up to 150# of dough it the same mixer.

check your math too. we originally had 56% hydration and have bumped it to 60% with our slight reformulation. worked fine at 56% though.