Keyboard Shortcuts. Home Messages Hashtags Guidelines. BBGAorg Topics. Search Cancel. Topics Messages Expanded Polls. Hashtags accounting. Between and. Date 21 - 40 of previous page next page. Source of pre-owned bakery equipement. I am looking for equipement, including used equipement. I found the following website, The Bakery Equipment Source. I was wondering how much this site is reliable. Does any of you ever use it? Thank you for your support. Deck temps for rich dough 3 Hello! I'm curious how folks adjust temperatures when they shift between convection and deck ovens.
I'd love to bake our babka all at once in the decks this year rather than in many successive rack oven batches but there's not a great way to do test bakes this week since a full deck bakes so differently from a partial. We currently bake the loaves for 45 minutes at F, no steam, with convection. Our deck oven is electric so we could set different hearth and roof temperatures.
I hope all your holiday baking is going smoothly! Hi, We are searching for solutions anyone might have to help with mice. We are in an old building in South Philly surrounded by either construction or empty units on some sides and on top.
No matter how much cleaning and how much we pay the most expensive Food Safety certified pest control company in the city, we can't seem to keep them out of our building. We patch a wall, and they chew through it again the next day. They are ruthless, and I am at my wit's end. We operate almost 24 hours a day, but that amount of activity still doesn't deter them.
If anyone has any tips on anything that's worked for them especially in an older space in a city, I would love to hear it! Bakery Flooring Revisited 11 Hi Folks! I searched the group for "flooring" and "epoxy" and it seems it has been a couple of years since there has been a dialogue about the best flooring for bakeries.
