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Hi Tom & all PMQ TT’ers - We’re investigating purchasing new dough dividers for our commissary operation and have offers for volumetric (piston) dough dividers with pressurized hoppers. We’re told that the pressurized hopper increases weight accuracy of the dough portioning and alleviates the...

Hi - I don’t know if we still have some delivery drivers that visit this section of the TT and post; but, if there are I’d like your feedback. Presently we’re having a problem with Incomplete Delivery Orders. Basically the drivers are leaving the store without the additional items requested by...

Hi TT-ers Hoping that I can get a couple ideas/opinions from the other DELCO operators on the TT. Here’s the problem - Incomplete Delivery Orders. Basically my drivers are walking out the door without the additional items ordered by the client. We have a POS system that prints the additional...

Tom - I have a dough production commissary that services my small independent DELOC chain. We use a time delayed proofing process (day 1 - production & cold storage deposit; day 2 - transfer to stores & cold storage deposit; days 3 - 5 proofing & use). Presently after rounding the dough we...

Tom - et al. Just purchased a PietroRoberto Easy120 and need to scale up dough production from 30kg batches to 100kg batches. Presently at commissary we mix/divide/round/dough tray & retard prior to shipping to stores. Finished dough target temperature is 22-23 Celcius and retardation is...