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Posts by chefpeon

@panini Your formula is in weight (yay!), so scaling down will be a cinch! I haven't forgotten that much........yet.
Hey, I'll try anything once. For that matter, I've never added eggs to scones either, so it'll be a two for one.
I have found that silpats are poor heat conductors. With the exception of tuiles, I never bake on them. I mostly use them for sugar work. If you are having trouble baking macarons on a silpat......then don't use a silpat.
Maybe it's just me, but I would never use bread flour in a scone. Ever.
In addition to what @JCakes said, we did a lot of wholesale to grocery chains and independent stores. We actually did buy back unsold product, but our deal was that WE were the ones who stocked the shelves and determined the inventory. Because we were on top of it daily, we could more closely control the bread sales by figuring out what was moving and what wasn't and reducing our shrinkage. It's important to note that we ONLY agreed to a buy back program if WE were the...
I'm assuming you've already got the oven space and a large capacity mixer to accommodate your scaled up batches.......right? ;) And you've already costed out your ingredients and your overhead so you won't lose money on this venture. Of course you have. And you're properly permitted and licensed.    Big tip here: Before you scale up, it is always best to scale by weight. You will save yourself a lot of headaches and errors if you scale by weight. Scaling by volume is too...
So........you need help doing math?
@lazar89, The OP wanted to know if they could make the white chocolate itself, not for recipes using white chocolate. Also, this forum is for pros only......if you're not a pro you should refrain from posting. Thank you!
Well, I guess my take on it is, we're "pastry" chefs.........and we make all those things. Cakes, breads, cookies, pies, croissants, danish, biscuits.....
Well, you are multiple attempts at it ahead of me, that's for sure. I hope someone who has made them successfully can chime in at some point.
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