or Connect
New Posts  All Forums:Forum Nav:

Bagel and Bread Bases

post #1 of 3
Thread Starter 

The owner of the bakery that I work at has purchased some bread and bagel bases.  I make a wonderful bread from scratch, but I am having problems getting these to turn out.  The dough is usually very stiff and the end result is a brick and not bread.  Is there anyone out there that can give me some assistance?

 

Thanks

Chef Murphy

post #2 of 3

Hey Chef,

Most of these mixes are designed to perform like gun powder. Get a hold of the brands tech. They will usually guide you to addatives that work well

with their mixes. It's also unbelievable that they will usually also carry/make  these products! If they had to add relaxers and conditioners it would not only be expensive but would turn off lots of customers. HTH

Pan

Do you have a h2o chiller tap? These bases usually require very cold water.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #3 of 3
Thread Starter 

Thank you for the help.  I know some of them have a H2O temp on them, and some don't.  I follow the directions to a "T".  I just feel very stupid when they don't turn out.  But it would make sense for them to make a mediocre product just so you have to buy more to make it turn out.  

 

I think I will vote for making it all from scratch...she was just trying to save me time and money.  But it isn't worth the frustration and lack of quality.

 

Chef Murphy

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs