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I am on version 8. They just released their driver delivery app with driver tracking and paperless run slips. Sent from my iPhone using Tapatalk Pro

They are awesome. Their support is amazing. Best business decision I have ever made. Sent from my iPhone using Tapatalk Pro

Galbani just took over or bought sorrento. I know their packaging says galbani on it now and sorrento as well. Sent from my iPhone using Tapatalk Pro

We use sorrento whole milk mixed with part skim. Tried grande 10x and can’t justify the cost difference. I can barley taste the difference. But bacio is nothing to rave about. Would rather use sorrento. Sent from my iPhone using Tapatalk Pro

Tried that. No one around me no longer accepts new customers to do so. It takes up to much space for them. Sent from my iPhone using Tapatalk Pro

It’s hard to find someone to make me boxes. They all want a 50box min order I’m in philly as well. Sent from my iPhone using Tapatalk Pro

Try half a cup salt and a quarter cup sugar. Or learn bakers percentage to make everything easier Sent from my iPhone using Tapatalk Pro

Prism by Microworks best support and excellent product Sent from my iPhone using Tapatalk Pro

Wait Prism by Microworks has this now? I need to call my sales rep asap Sent from my iPhone using Tapatalk Pro

Hi George, I have been calling that number with no answer. Is there a website I can order it from? Sent from my iPhone using Tapatalk Pro

Will do. Thanks George mills. Sent from my iPhone using Tapatalk Pro

Hey guys. I have a Blodgett 1048 and my bottom oven has 2 busted stones. Anyone know where to get new ones? I can find fibrament does anyone have experience with these stones for commercial use? Are all stones the same? Sent from my iPhone using Tapatalk Pro

Go with prism Microworks. I will never look back great customer support and virtually no bugs. Sent from my iPhone using Tapatalk Pro

Are you using the fax? Or pos printers? Sent from my iPhone using Tapatalk Pro

I use regular all trumps. The bromated version. I got the kasl down right just one time. The pizza came out so crispy and crunchy on the bottom with a thin bread layer. But I could never get it right since then. I think it’s a very temperamental flour. But when mastered it’s great. Sent from my...

Uber eats in the Philadelphia region wants 30%. No way I can agree to that Sent from my iPhone using Tapatalk Pro

Interesting you bring up the non bromated flour. I use all trumps. Mix 5 mins. Stop add oil mix another 5. But when I do the same with say King Arthur sir Lancelot flour it doesn’t have a good oven spring and the dough balls fall flat on there face. No rise at all. Wonder if the mixing...

What kind of flour do you use and what’s your hydration? Sent from my iPhone using Tapatalk Pro

I’m usually at 5 minutes then slowly start adding oil and go for 7 more minutes Sent from my iPhone using Tapatalk Pro

So mix a few mins add oil and mix for another 5? Sent from my iPhone using Tapatalk Pro