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Hi Tom, i would like to ask, if a wanted to make a dough with 10 kg of flour using a biga, how much biga would i need to make the dough and what is the proper procedure to make the dough? Your input is always welcome. best regards Joede

hi to all, i would like some info from operators using conveyer ovens, in reference to the cooking of the pizza with fresh dough, as compared to retarded dough. is there a difference in cooking times, and or taste. can you cook the different dough using the same set up, or is it best to set up...

dear tom, i would like to know, what difference it makes, adding the oil at the end of the mix,as compered to after few minutes of starting the mix. kind regards joede

dear tom, i woul like to know what effects has temperature dough alone on the finished product regarding cooking keepping time, and all other variables thank you for your input regards joe