Hi:
I own a small NYS approved home processing bakery in Albany, NY. I have already outgrown my 2 Kitchen Aids and am looking for advice on the best machine to process the dough. My budget is $2-3,000 ideally. Any recommendations? And I am interested in knowing if you have had experience laminating dough for scones - using equipment of some kind similar to a puff pastry machine and are there table top versions?Also - I want to go from about 6-8 lbs (24 ct) of dough and mix-ins to 15-20 lbs. My current no-fail recipe makes 24 scones - but this has already been adapted from an 8 scone recipe. I need to be able to make at least 96 an hour to keep up with demand. Are their guidelines? I am using 2 T baking powder, 1 1/2 t salt to 4 cups of flour if this helps. My recipe is proprietary so hard to disclose more here.
Thank you so much!
Carey
I own a small NYS approved home processing bakery in Albany, NY. I have already outgrown my 2 Kitchen Aids and am looking for advice on the best machine to process the dough. My budget is $2-3,000 ideally. Any recommendations? And I am interested in knowing if you have had experience laminating dough for scones - using equipment of some kind similar to a puff pastry machine and are there table top versions?Also - I want to go from about 6-8 lbs (24 ct) of dough and mix-ins to 15-20 lbs. My current no-fail recipe makes 24 scones - but this has already been adapted from an 8 scone recipe. I need to be able to make at least 96 an hour to keep up with demand. Are their guidelines? I am using 2 T baking powder, 1 1/2 t salt to 4 cups of flour if this helps. My recipe is proprietary so hard to disclose more here.
Thank you so much!
Carey