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HI there

post #1 of 2
Thread Starter 

Hi all the names Mike I work for quite a large biscuit company and have done for 17 years, came here by accident trying to answer someones problem sheeting dough, obviously we produce on large scale but i'm fairly sure the same problems occur whatever scale you bake on, so any help required please just ask.

I am always working around dough sheeters and laminators producing cream crackers etc.

i use rotary moulders and wirecuts which produce choc chip cookies and digestives I also have experience with fat sprayers and flavour machines and dough extrusion and direct heat and convection ovens, lastly chocolate enrobers so feel free if you need any advice.

 

regards mike

post #2 of 2

Aloha, Welcome to Chef Talk Mike, so glad that you found all of us.

Isn’t this place amazing? You're in great company. Folks here are from all walks, culinarily speaking as well as geographically. I found CT almost three years ago as a Home Cook, and now have built up enough confidence in myself to strike out in a new food business.

Please take a moment to review the FAQ, Tutorials and Community Guidelines.

I hope that you will visit as often as your busy schedule will allow, here as well as on Face Book and Pinterest.

Once again, welcome! 

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