WITH PRODUCTION IN MIND:
1. Joconde. I had problems with it sticking to the rings, what do you do to prevent sticking? Butter your rings and release with heat? How about in shaped individual servings forms (plastic with injectors), how do you prevent sticking? Or do you think it depends upon the recipe as to sticking?
2. Cookies, maintaining freshness, taste. Do you like to bake off and freeze, refridgerate dough and bake to order, or freeze in presliced sheets raw dough and bake to order?
3. Muffins. Do you store batter in cooler and scoop out daily to bake, if so how long do you keep raw batter? Do you have to change any part of your recipe to do this? or Do you bake off, freeze and defrost?
4.Cakes. Do you store batter in coolers and bake fresh? Do you make in volume and freeze, pulling out what you need as you go? Leveling before you freeze? How do you like to store them/wrap them for practical use?
If you wouldn't mind....could you put a number next to your sentences so everyone knows which question your responding to at a glanze? Thanks!
Reasons for this post......trying to wake-up from my vacation, moving on to another bakery needing to think again.