Recent content by newbiepizzaguy

Nick, I found this company tonight after reading the bottom of my Chinese take-out and thought of you: http://www.gsdpackaging.com/ They claim that their Bio-Pak “vents steam effectively so fried foods don’t get soggy.” Their sales pitch can be found on the “Food Service Profit Solutions” link...

Thanks guys! I really appreciate the responses.

I realize that this topic is a matter of taste. Regardless, I was wondering what ingredients you all are using in your spice packs, the percentages of each ingredient and any shortcuts that may exist (i.e., do you rehydrate the dry ingredients?; do you use fresh garlic or powder/granulated?; do...

Thanks Tom…appreciate the response! Thank you also for all of your great posts (and videos)! All very educational and enjoyable.

FWIW, that last post was mine (forgot to sign in).

Tom, I am new to the industry and still in research/development/planning mode. Forgive me if you had answered this in the past, but what happens if the finished dough temperature is too high or too low (i.e., out of range), do you have to scrap the batch? If not, how can you salvage it? Also...