I have not used them yet. I know a hotel chef using it.
I am of the impression that this is a production helper.
Felix
I am willing to try anything to help with production. We have many problems with chocolate. We work in a 1000 sq ft location that does both retail and production. I know, small!!! but you would be surprized how much can be produced. There is sometimes a temperature difference of 30 deg in a 20ft area. LOL sometimes in the spring when it's humid , cold in front and hot in the back, I sometimes we can make weather right in the bakery.
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