Posts by merador

Thank you guys, again. Great, practical ideas indeed, as the word goes; "practice makes perfect...":bounce:

I'm sorry for the late reply; things became hectic around here, and I haven't got the time to approach my desk. All of you came up with original sugestions which I'm going to try. Thanks again. Benjamin:bounce:

Hi, I'm trying to make a "croque" and my only problen is the cream puffs; I have not mastered yet the perfect puff. Is there a piping technique to create a complete round puff? Any help is appreciated, Thanks

Thanks a lot for the advise; now because of you I have to invest in a commercial sifter (lol):lol: Benjamin

Hi, I am wandering if there's a need to sift the flour wich comes in the 50 lbs. bags. Does the flour needs to be aerated, or its a time waste? Thanks, Benjamin

Thank you both for the help. Keeping the same ingredient proportions seems the right way to go.

Hello, I am planning to upgrade my home baking to a larger commercial operation. Is there a formula to convert basic bread batches into commercial ones (one loaf into 100 loaves)? Do I have to keep the same proportions between the basic...

Hello everyone, Soon I will be opening a Mediterranean & Middle-East take-out and bakery. So far I am renovating the place (a former Chinese restaurant) and after replacing the contractor's hat with the chef's, "I'll be...