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Re: HELP - NEED COMMERCIAL BAKING MENTOR

Name: Gerard
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Comments

I wouldn't chance converting recipes, use good proven commercial recipes.

>>Things rising to much or not enough. >>

what are "things" ? Its hard to help if you don't describe 'things'. Yeast raised or BP ?

Forget baking times, bake products til they are done , you have to get used to baking professional style and don't trust a clock. Put some inverted sheet pans on the bottom of the oven to help even the heat out.

>Consistancy of batters, custards. >> Again, you can put that on the doorstep of converting cup measure recipes. Ask for specific recipes, we have thousands that WILL work.

Don't temper large amounts of chocolate, unless you have a tempering machine you'll have no way to hold it in temper. Fall back and regroup.!

Cheers, Gerard