PLEEEEEASE...Help W/ Dough

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Joined Oct 7, 2002
This is a duplicate post from another forum as I am trying to get maximum exposure for an answer to my query.

HELP..I am a corporate executive chef for a 1/2 billion dollar company and am trying to help our R&D dept. with a new product we are developing in which we are having problems with the dough. If you are an expert in this field then I don't have to tell you about all the variables that can affect the final product and our specific problem so I will not waste the time to write a hundred page essay giving all the details in this thread.

However, IF you are an expert in this field..I would GREATLY appreciate your input on this problem and if you reply in this thread or email me I will outline the issue. Thanks again for your help.

Todd M. Mill CEC
Corporate Executive Chef
Preferred Meal Systems Inc.
[email protected]
[email protected]
302 562-4919
 

kuan

Moderator
Staff member
7,067
524
Joined Jun 11, 2001
I can help. But I would like to keep it public so everyone can benefit.

Kuan
 

kuan

Moderator
Staff member
7,067
524
Joined Jun 11, 2001
Also, call the product manufacturer. Get their R&D involved.

Kuan
 
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