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Re: HELP - NEED COMMERCIAL BAKING MENTOR

Name: melissa
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I used to use a residential size oven, a 5 qt mixer and a 2/1 qt food processor. Now I have an old large Blodgett "pizza type" oven and a Southbend oven with 6 top burners and a 20 qt mixer. The ovens have been calibrated and use oven thermometers. Instead of baking things one at a time, I can now mix large batches.

I am coverting some recipes to ounces instead of cups using a program designed to do so. I also have calculated manually to double check .

I am having problems with the following.

Things rising to much or not enough. The browning of baked goods is different even using the same temps. Baking times. Consistancy of batters, custards. Tempering large amounts of chocolate

Literally everything I do now gives different results and inferior quality. Food cost is rising due because I have to start over on items.