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#1
10-07-2002, 03:47 PM
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 PLEEEEEASE...Help W/ Dough 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. skychef1@hotmail.com pacrimchef@cs.com 302 562-4919  |
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