We’ve been in operation now for 2 years and always struggled with our dough. We have an XLT 24" convection oven. We have been using heavy aluminum full bottom pans and struggling to get a nice brown bottom. Mostly it’s our large that has the issue. So I decided to switch to a perforated pan.
Anyway because I’m the only one that does dough I now have tennis elbow and decided to just use a dough sheeter and the perforated pans. Problem that is happening is I’m getting HUGE blisters.
Anyway because I’m the only one that does dough I now have tennis elbow and decided to just use a dough sheeter and the perforated pans. Problem that is happening is I’m getting HUGE blisters.
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