Posts by Mr.Pastry

Quote:Originally Posted by Harleeg Thank you for the info CocoaLady. Just wondering, have you heard of Crio Bru? I'm wondering if it is just another name for cocoa beans, raw or otherwise. I'm confused. Could it be another consumer...

Quote:Originally Posted by dillonsmimi Heating pad.Good idea!  I might try that the next time I make some bread at home.

No worries - glad to be of help. I am going to get our distributor to get a case in and play around with it a bit. Cheers!

If you go to the bottom of the home page for Athens Foods, and click on Foodservice, you can find what you are looking for. Athens Pastries and Frozen Foods: Foodservice Products I've not tried these ones before - may look in to...

Our company provides us with PROGUARD by Decon Laboratories Inc. - absolutely the best stuff I have ever used in my life, and I have used many different ones over the years - including also Avon and Amway products. This stuff is the BOMB!

That did the trick! Thank you!!

Thanks BDL - I'll try to expand:As mentioned later, the bran particles are very slow to hydrate, therefore firstly the approach is to properly hydrate the bran and 'dead-weight' damaged starches etc.. The yeast also begins to ferment,...

Exactly! It is like learning to balance on a bicycle.

Excellent thread! Nice to see everyone sharing so much good and valuable information. for a 100% whole grain loaf, adding up to 2% (baker's percent) vital wheat gluten will be very helpful, as close to 16% of the whole grain flour is...

And spread the word to other cooks, chefs, dishwashers, agencies, etc. to avoid this guy altogether. You don't have to get in to any grudge details - just let them know he is dirty and don't take any chances with him.