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Re: HELP - NEED COMMERCIAL BAKING MENTOR

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THERE ARE MANY THINGS TO TAKE INTO CONSIDERATION, FIRST OFF,YOUR COMMERCIAL OVEN WILL "HOLD" HEAT BETTER DUE TO DESIGN,THERE FOR YOUR PRODUCTS WILL BROWN FASTER THAN YOU ARE USED TO. ALSO, IF YOU ARE BAKING DIRECTLY ON THE SURFACE,THE BOTTOMS OF THINGS WILL GET DARKER THAN YOU ARE USED TO. ALSO,WHEN YOU ARE IN A LARGER BAKING AREA,AND USING LARGER OVENS, THE SHOP WILL RETAIN A LOT OF HEAT TOO,SO YOUR BATTERS AND DOUGHS WILL REACT DIFFERENTLY TOO,YEAST RAISED PRODUCTS MAY PROOF FASTER,AND WHEN USING LARGER MIXERS, YOU NEED TO TAKE INTO CONSIDERATION WHAT WE CALL "BOWL FRICTION" CAUSING MORE HEAT IN THE MIXING PROCESS,WHICH MAY CHANGE HOW PRODUCTS TURN OUT AFTER MIXING. AS FAR AS THE CUSTARDS ARE CONCERNED,TRY TO STAY AWAY FROM ALUMINUM BOWLS,POTS ETC....THERE IS A REACTION SOMETIMES AND IT WILL DISCOLOR AND SOMETIMES I'VE SEEN IT PRODUCE "THIN" CUSTARDS TOO. IF I MIGHT SUGGEST A FEW BOOKS, BAKING BY "AMENDOLA" AND ON FOOD AND COOKING BY "MCGEE".. GOOD LUCK AND NEVER HESITATE TO ASK QUESTIONS,WE ARE ALL HERE TO HELP! GOOD LUCK!