So we have a good problem in that we no longer have enough dough trays to keep the proper amount of dough in the cooler to keep up with sales. We need to add capacity & we currently use doughmate dough trays. By our calculations we need to add about 100 trays to our inventory. Does anyone have experience with the use of a sheet pan with saran wrap?
Before I invest in the new trays, I wanted to explore the possibly of using a sheet pans in racks. I visited the operation of a large chain that used the sheet pans rather than dough trays. I wanted to know if anyone on the board had any pros or cons for either system. I am pretty happy with the dough trays at the moment. Just wanted to pose the question before spend the cash.
I have no experience with dough trays, but have been using sheet pans and saran wrap for 9 years. I have no problems with it, having never used dough trays I always thought they would be harder to use because of trying to rotate the dough.
When we make dough, we put the new trays on the next empty space down on the rack. Whenever we need to sheet out dough, we grab the top tray and go from that. Simple. Once a day (in the morning) we rotate everything up so there are no empty spots at the top of the dough rack, leaving plenty of room below.
How does it work with dough trays? These stack, right, not go on a dough rack. I would think it would be difficult and time consuming to rotate so you get the new dough first.
We use vegalene pan coating spray when making dough.
spray pan with a coating (not too little or the dough ball will stick when you try to remove it)
place dough balls on the tray
press down dough balls
spray tops of dough balls
wrap with plastic wrap, being sure not to have any air gaps because that will dry out the dough
expiration date, time and initials written on the wrap with a perm marker
The way you rotate with trays is you start a new stack. Put the new stack behind the old one. A heck of a lot easier than moving trays up and down a rack and no messing around with spray and wrap!!
I’m partial to saran wrap and sheet pans. We put them in a rack in cooler. At our old location I couldn’t wait to get dough trays we did and one of the many things I DON;T miss about it!