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Interested to know what profitability ratios or bench marks are used in bakeries? thanks
Greetings bakers i have a bakery in Christchurch and am going through the process of putting an Alan Scott oven in - i am coming...
Hi I'm new to the forum. I'm a homebaker and I bake all my bread. Recently I started making sourdough bread. They were OK: Now I...
Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic...
Hi Now that I've started selling buns (it's only to a handful of regular must-have-TP's bread-friends), I thought I'd post the...
I was fortunate enough to save a little known book from that necessary activity that is embarked upon with the best of intentions...
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of...
Does anyone have a link to HACCP compliant proving baskets? I know there are plastic proving forms available, but I can't find...
Is Chembake still here, if he is could he please tell me what the difference's are with T55 french flour and some plain aus flour...
I have a question (oh no!!). I'm seriously thinking about getting a walk in cooler to retard my doughs. I've only ever retarded...
