Aimless_Ryan
New member
Walter, are you able to get/use bromated Full Strength out there? If not, what flour are you using?
Last edited:
Simply love what you did the place, and i must say it looks like you have taken good steps to ensure the quality of foods.Here are some updated photos from today. We got the new 80qt thunderbird mixer delivered today and man it was a hairy go getting it on and off the liftgate. Luckily it made it in the shop safely and the moving crew set it in place perfectly. Thanks Tom for the support on getting the Thunderbird. They threw in a bowl dolly for the cause which was very nice of them considering we got it at a great price. I have been hand kneading dough and have things figured out with my recipe and the altitude and low humidity of Reno (NY cheese and Sicilian Ricotta). http://phenq-avis.com/en/ phenq review and results for UK and USA We get our BOH inspection next Thursday and interview a young woman with Developmental Disabilities this week. It is getting exciting! Walter
http://i6.photobucket.com/albums/y2...3-c624-4e34-95b1-e21cd0e8b6fb_zpsrroeeizp.jpg http://i6.photobucket.com/albums/y2...f-73b4-44ee-b890-d008cedee796_zps8xyuoyh7.jpg http://i6.photobucket.com/albums/y237/waltertore/rsz_sicilian_zpsgd36uidr.jpg http://i6.photobucket.com/albums/y2...ng her college degree to work_zpsrajy99sz.jpg http://i6.photobucket.com/albums/y2...ms/y237/waltertore/rsz_pizza3_zpsruldnufy.jpg http://i6.photobucket.com/albums/y2...rting to look like a pizzeria_zpsgmsbzxfl.jpg