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Is the “radiant” finger profile the same a closed?

Hello, We are adding 2 Edge 40 ovens next to our current 2 Blodgett ovens (keeping those also). Wanted to know if any special advise from current users? We sell 1" deep pan pizza. Would perforated pans be a must? We have solid one’s at moment. What else do you cook through them that would be...

I was not able to get it from my other major providers either for al while. Was told that they signed major contracts with big time chain pizza places and they are focusing on providing them first. I switched over to classic margarita which has improved and has a competetive price

I actually have reduced finished dough temp this week to 78F from 82-84. It has given me day and night results on the strength of the non bromated dough after it is cooked. Possibly because it was over fermenting over night? Is their a reverse link between finished dough temp and amount of yeast...

Hello, Just wanted to see how many of you have mobile apps implemented for your store? Was it worth it? Finally which company did you use? Thank You

I don’t cross stack them because we use sheet pans and slide them in a sheet pan rack to cold ferment We then leave the rack cover rolled up on one side over night. Is this an acceptable alternative? Should I aim for 78F for finished dough? What temp does IDY become most active?

I adjust water according to a chart for room and flour temp. Room temp does fluctuate over night. I usually go 4F lower than chart because I have a higher friction around 40(chart based on 30). In order: I add water, flour, sugar, salt, IDY(.45%) and mix I add oil in delay roughly 2 minutes into...

I was reading up on oxidizer substitute’s because we just can’t seem to get the exact characteristics that our bromated flour gave us no matter how we mix it. The overall browning when being cooked and the strength/body/crispiness the final crust retains after being cooked. The non bromated...

I have seen small mention of it here and there as a oxidizer but with no technical explanation. I also see that SAF yeast has some inside it but doesn’t mention how much and why in yeast.?Thank You Mr Lehmann

You use all trumps regular or non bromated? I have been dealing with the non bromated issue for a while and cannot seem to get it exact. My results vary a lot compared to bromated which I would get the same exact dough results every single time. I have been told non bromated needs more mixing. I...

Hello, I wanted to know if many people use ascorbic acid in their dough formula and how much to use? Benefits of using this oxidizer by experience? After doing some research I could not find anybody talking about quantities to use. Thank You

On 3 speeds you should mix on 1st all the way. On 4 speeds after delayed oil addition you should go to 2nd. I will check y manual out of curiousity, I have a Blakeslee. Try it, see how it comes out. You will see it is always folding the dough and kneading it. You will even hear air pockets...

I have dealt with this recently. My mixer has 4 speeds. Basically cooks were making dough and mixing it on 1st speed for a good 15-18 minutes and barely developing gluten structure. It was basically moving the dough around. 1st speed is for mixing ingredients only. 2nd speed by design is for...

Hello, I was just wondering about all the talk I have seen on overworked dough. I didn’t see a mention on the actual effects it has on the finished product, if any? Obviously it forms gluten faster by working it vs fermentation process. What are the pro’s and con’s between forming gluten from...

Natural gas is cheaper by the gallon / cubic ft. It does provide about 9-10% less BTU’s by the unit. Prices still compensates for that loss

They were selling cheap and i figured how bad could they be for 3rd back up oven.

Hello, I found these infrared ovens for sale and wanted to ask if anybody has used these and what experience they have with them? Cooking, times, reliability or any info at all. Thank You

I second Gloria Foods. We have been using it for 1.5 years and very happy with it. Did i mention it is FREE. No monthly fee’s or contracts for its UI. We just keep a tablet next to POS system and when it rings we input the order on the spot in the POS. Just like you would by phone order...

I have I think about 300 active members. About 90 of those are on the birthday club(free gift). I pay $95 for unlimited texts per month. I send out about 2-3 campaigns a week. Some weeks I send 1 or none.

For my pizza place that has 30% dine in and the rest carry out, it doesnt give me more that 1% return rate. 3% is usually really good in marketing and this company was promosing me up to 10% which I didn"t believe but I figured i’d try it(always open). I have been trying text messaging marketing...