Commercial baking tips?

Discussion in 'Bread' started by yellowbird, Sep 4, 2013.

  1. yellowbird

    yellowbird Well-Known Member

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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! :)
     
    yellowbird, Sep 4, 2013
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  2. yellowbird

    SarahRTW Active Member

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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.
     
    SarahRTW, Sep 8, 2013
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  3. yellowbird

    yellowbird Well-Known Member

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    Thank you for the input, I'll keep that in mind and keep asking around too!
     
    yellowbird, Sep 8, 2013
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