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we changed a few things from a production standpoint to gain the advantage and efficiency of the larger batch size. simply multiplying made things awkward. we use a pre-ferment (biga) which we used to mix in the mixer, but reformulated to be higher hydration and mixed with a paddle in their...

loving it! very noticeable improvement in dough. now want a 10 or 15kg spiral for home baking. probably gonna get a Famag 10kg(w/tilting head and removable bowl) or Sunmix 15kg.

i went and visited our friends at woodstone and they had a somerset, so ran a batch of dough through it and was please with the tightness of the doughballs compared to the friul (which is the same machine as the univex dr42). i think we will buy the somerset rounder and then add the divider...

do you have manager bonuses? what metrics are they based on? do they get partial bonus if they come close to their goals? extra bonus if they hit all the targets? anyone have formulas or spreadsheets they would be willing to share?? thx

also read to reduce mixing time by a few min; is there a rule of thumb by what %?

taking delivery today of a LBC KM-80 80k mixer and wanted to seek some guidance in converting our procedure from planetary to spiral. our current method is 10 min, speed 1 in hobart 60qt. the LBC has 2 speeds and reverse. any recommendation of changed or added steps? seems they recommended...

taking delivery today of a LBC KM-80 80k mixer and wanted to seek some guidance in converting our procedure from planetary to spiral. our current method is 10 min, speed 1 in hobart 60qt. the LBC has 2 speeds and reverse. any recommendation of changed or added steps? seems they recommended...

just ordered an 80kilo spiral mixer and will soon be able to make all our day’s dough, even on the busiest of days in 2 batches, i’m now thinking it may finally make sense to buy a divider rounder. i went down to pizza equipment pro’s in bay area 6mo ago and tried out the friul divider/rounder...

and now that we’ll be able to make all our day’s dough, even on the busiest of days in 2 batches, it may finally make sense to buy a divider rounder. i went down to pizza equipment pro’s in bay area 6mo ago and tried out the friul divider/rounder with our dough and was more or less pleased with...

well… went down to LBC’s office and demo kitchen and tried out the KM-80P, the pizza model variant of the 80T w/ same design and motor, but slightly tweaked torque, rpm and miniscule difference in hook clearance. never used a spiral mixer before but we mixed a double batch of our current dough...

has anyone had experience with ABS american bakery systems? our repairman reps them.

thanks steve. i saw a fair bit of LBC mentions in the forums. i think they are a spin-off company of lang. and i think our roll-in proofer is theirs. they just happen to be about 50 miles from me, so we’re going down tomorrow morning to test it in person.

i am looking for recommendation for spiral mixer for my pizzeria. for 20 years we have used a hobart 60qt mixer (now over 40 years old) which may have just bit the dust and might not be worth fixing. we make 80-320lb of dough per day. we only use our mixer for dough so thinking of switching to...

has anyone used www.mainstreethub.com for managing social marketing? how has it been. seems expensive, but they don’t have contracts beyond 3months ad they claim high retention after 3 months. had been fairly positive about them until we had a video meeting that went well, but turned into a used...