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Was wanting to know if anyone knows of any additives to add to bread to make it stay soft longer? We have limited space to make sub bread and we have to make multiple batches a day to keep up with demand… I want to try and stay ahead of the game and make extra sub bread the day/night before and...

Was wondering how does Pizza Hut make their 2 pasta dishes they have? I assume it’s all pre-cooked with the sauce inside a aluminum container and they just take the lid off and throw it in the conveyor… then stir and throw the lid back on and go. That sound about right? All I have is a MM...

Yes thats what I used before… it will just not rise the bread anywhere near what the ADY does. Thoughts?

I tried using IDY, my bread WILL NOT raise anywhere near the amount of time the ADY does… otherwise I’d be all over IDY. Is there something else I should do to help “activate” the IDY?

I use ADY, so in order to active it I put the water temp at 105F, add the ADY and all the sugar… then after it activates (10 minutes) I pour the flour then all the other ingredients. Problem is, the dough is so warm that it never forms into a ball… it’s sloppy wet. So how do I lower the dough...

Here are a couple of images… the cheese bread, back of oven on the left, front on the right. and the fingers on the floor are from the bottom of the oven… the top fingers are the same except shoot down another 1" or so. If these are the goose neck fingers that you speak of, where can I get the...

We use these guys… excellent customer service and they do it all for you at only 2.9% http://www.ehungry.com/home.php

Bought the double stack used ovens from a Pizza Hut… left the finger configuration the same, I just adjusted the time/temp from their pan style pizzas which was 8:30min @430F to my time temp for our hand tossed cooked via screens at 6:10min. @430F Now, the front of the oven by the glass all...

I’m guessing your TV is a Smart TV if it has an Ethernet connection to it? I do not have Ethernet but do have a USB which I’ve put the menu on and is a static image right now. I’m looking to have the menu on one side with the current weather, RSS feed and a movie or FLA in the corner for the...

Working on making a digital signage board… plan was to run an HDMI from one of the POS stations to the TV and use the TV as the secondary monitor to show the menu, specials and such. Then I was trying to find some software for these boards and it looks like there are a few companies out there...

I’ll try the temp at 110f and see what happens… we’re trying to utilize the proofer to speed the production of the bread.

We usually proof our subs for 1 hour and 45 minutes at room temperature (about 72F) then bake. We are trying to utilize our new Holding cabinet / Proofer but we are having difficulty getting the time/temp down for the bread. What is the average time/temp we should be working around? Tested at...

So we just got a Vulcan Proofing/Holding cabinet and the wire tray holders are just to wide for us to put 14" pizza boxes on without them wanting to fall. We only get about 1" of the box sides touching the wire to hold it up. I was going to put a bun pan in there but I dont want condensation to...

Same mixer… same dough hook. It’s a 60qt Hobart. What is the average amount of flour you should be using in a 60qt? The pic is with a 25# bag.

Yes the %s are all equated correctly… we are using 60% water and 5% oil

So I’ve been working with this same dough recipe for the past 3-4 weeks… Only change is in the weather outside going from about 60-70F to 30-40F (chicago area) I’ve been testing different flours as well now just to see if that is the issue but I seem to be getting all the same results. I’ve been...

I need to convert my small 5-cups tomato puree + ingredients to a large 5-#10 cans recipe and was wondering if I should be weighing out everything with %'s like dough? Not really sure how to utilize this seeing at though in the small 5-cup batch I have 1tbs of this 1/2tsp of that and so on. Not...

Thanks for all the suggestions… we did soak it in the degreaser for an hour then used a scrub brush over the whole thing. Tested it again and boom, almost perfect… did it one more time with the degreaser and scrub brush… perfect. No silver/tin anymore. Thanks again for the help!

IL Minimum Wage Regular $8.25 Tipped $4.95 So at my first pizzeria when we delivered 8 years ago, we paid a little above minimum, say $5.25hr. then added the drivers Tips and pulled taxes. However, there was always an issue with drivers not giving us the correct amount of tips they had actually...

Anyone have a good idea on how to work with bulk raw sausage without the mess on the hands? We went from raw to pre-cooked for a short time, which was great, scoop and sprinkle, but for a GOOD tasting one we’re hitting $4 a pound now! While GREAT raw sausage is only $1.68 from my vendors. So we...