Commercial baking tips?


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I work at a grocery store currently and might have the opportunity to become the baker there this winter. The problem is, I don't know a lot about commercial baking, but they are willing to train me. I was just wondering if anyone had any tips about working with more commercial equipment and things to keep in mind for working with bigger batches. Thanks! :)
 
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I don't know much, but for large batches I know you don't increase the amounts linearly as when you just want to double or triple a recipe. (I don't know how you increase for large amounts, btw. Just that its not linear any more)

Good luck with your new opportunity.
 
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Thank you for the input, I'll keep that in mind and keep asking around too!
 

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