Recent content by eupher61

Studies can be skewed to show any possible result. The only way to evaluate this is to know who paid for it. It’s fairly obvious that chains are better able to develop or incorporate technology into advertising. That means nothing, and the numbers show it. The biggest still control only 51%. So...

It’s no fresher than any other. It’s just a warmer, not a baking oven. How much overhead does it add?

I wouldn’t use 2nd gear with 50#. Frankly, I’ve always been warned against using it any time. Makes sense, you’re dealing with a living organism in the yeast, don’t beat it up. Steve

fingers can be easily moved. That’s not a concern at all. But, the Edge may still be the best solution. Thanks for the comments. I hope more will come in.

If you look at the formula you’ll see that water temperature is part of it. So, yes, if you WANT higher dough temp, use warmer water. The Friction Factor is half the bowl size (60qt bowl, use 30…80qt, 40 etc)

Ah…thanks. I was missing the 3*doughtemp and the FF, which I now remember as half the bowl size. Very much appreciate your help! Steve

Any comments from users? Since our preference would be to buy used, is this a better idea? Thanks!

Does anyone have that formula handy, and would you share it please? Privately is OK, if you prefer. Being out of the restaurant for a couple years, I’ve found many things that have evolved, which usually is for the better, or been flat out changed, which usually is for the worse. Among other...

taking recipes that others have written in volume and converting them to mass has always been a pain, because I could never find one site that does everything. This one seems to have everything covered! www.aqua-calc/.com/calculate/food-volume-to-weight

Thermal printers, by definition and design, use heat to activate the paper. Put a thermal ticket on a pan with a hot pizza, or under a heat lamp, or in a delivery bag…you’ll get a black ticket. And, noisier! :mrgreen:

kitchen printer should be impact, not thermal. receipt printers could be impact, , but thermal is quieter and faster.

After 6 months of business, using Digital Dining POS, we’ve changed. Digital Dining had a terrific demo which showed it would do every single thing we wanted. Reality, at least from the dealer we were using, shows that to be a huge pile of wishful thinking. We actually negotiated an out with...

60 we should be fine. … While the legacy brands are good, don’t overlook something else that has good rep and local support. 3 phase if you can, but don’t stress if single is what you end up with. bigger concern is keeping the consistency with what you have been using.

How about parbaking it? Let it proof for an hour or so, then bake for 2 minutes (or less, play with it). Then you’ll have no problem keeping them. May I ask why no oil in the pan?

Wow. You need to talk to a lawyer. In theory yes, at least in MO. Your mileage may vary greatly. Please don’t depend on advice from someone you don’t know, much less who has the specific knowledge of the law in your area. It sounds like you have a decent relationship with the building...