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i'm a pastry chef managing production of a donut shop and i'm confident you're taking this lightly.
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Oct 17, 2022 01:11
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| # ¿ May 9, 2024 22:10 |
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i'm drinking rn i'll look over this more tomorrow. my store likely sells a more 'high end' product than you're planning to (which took months of development) but our locations are similar enough and there aren't many competing shops to us but it's very difficult and we already have five full time and six part time employees and we're not even operating our full hours yet.
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Oct 17, 2022 01:34
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Rationale posted:I just bought a Univex srm 40 for $1630 so you can’t tell me poo poo! -_- bud you're treating my line of work like a big joke and i don't appreciate it. at least spend some time in a successful kitchen or bakery. and do the math on what a wildly successful opening week would look like and then cut it in half, can you survive on that?
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Oct 17, 2022 19:41
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Rationale posted:What do you do yesterday? i made six hundred croissants, one hundred and fifty chocolate chip cookies, four kilos of pastry cream, mised out ingredients for 70kg of donut dough, drank two coffees, and took two big shits today and you're a fool.
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Oct 19, 2022 00:03
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i will say you might have score on your hands on that second hand equipment, you need more speedracks, a shitload of trays, and if the sheeter isn't working it's probably trash. sheeters are notorious for being impossible to repair without the exact factory parts which stop being produced quite often.
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Oct 19, 2022 00:07
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Rationale posted:How long did it take? Is there anything you’d like to charge about your kitchen? 7 hours. i need a second walk in already
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Oct 19, 2022 01:20
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I have a tummy ache from eating too many cookies. Is this t he future you want?
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Nov 2, 2022 18:31
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Also that spro machine will 100% be an albatross around your neck. You do not have the intellect or discipline to run a good espresso program
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Nov 2, 2022 18:32
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Rationale posted:For $435 I’ll find out It’s going to cost a lot more than that
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Nov 2, 2022 20:52
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Rationale posted:I plan to use use like, clover or whatever. Bunch of iPads. When the heavy rush is on someone could chilfila the line to catch us up Square has tablets now, it doesn’t scale well but it’s probably your best option at first
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Nov 2, 2022 20:57
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I’m in a bad mood bc I got into an argument about cookies today lol
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Nov 2, 2022 20:58
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beep-beep car is go posted:okay hold up. He has an espresso machine that needs service? Legit, those are dangerous. Don't gently caress around with high pressure steam please. No he’s really smart. Op flush your lithium down the toilet, fire up the boiler and start tinkering
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Nov 2, 2022 21:28
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Specialized donut equipment is maybe the choicest racket I’ve seen in food. The margins on that poo poo has to be insane
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Nov 2, 2022 21:29
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You should try meth
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Nov 4, 2022 12:43
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Rationale posted:Buddy’s havin a party so I think I’ll try to take a bunch of donuts gently caress yeah
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Nov 5, 2022 12:44
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Elephanthead posted:Speak for yourself I have always been old. What the fucj is wrong with you
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Nov 5, 2022 18:15
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Rationale posted:Yeah good point I can get the ball rolling so I don’t poison a whole Cub Scout troop It’s pretty simple but very important yes
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Nov 10, 2022 12:41
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Rationale posted:I’m gonna make a bunch of doughnuts and nobody will stop me. Cool
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Nov 11, 2022 19:31
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Rationale posted:I wouldn’t say I -own- your mom Get his rear end
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Nov 13, 2022 14:24
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Rationale posted:
These don’t look good enough to sell. I like a rustic product in general but that’s unacceptable. Color, shape are both unappetizing. Also have you weighed the product for oil retention? You need to know how much grease you’re selling people.
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Nov 14, 2022 13:15
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They’re so nasty lol
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Nov 15, 2022 01:46
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Rationale posted:Is it doughnuts for yeast and donuts for leavening? I made my way as a sourdough specialist and I would encourage you to try it. It’s less predictable than commercial yeast and will be a “skill” in your arsenal in 8-12 months if you do a lot of research and take A LOT of notes. The big issue is timing, you need to feed the starter a ways out before you use it so it might require someone to monitor it the afternoon before. The best piece of advice with leavened bread products is that if you’re having a problem, go back as far as you can. If your naturally leavened products are failing, it’s probably your starter. When bread and pastries are correctly made, it barely feels like you’re doing anything to the dough, if it’s a messy frustrating struggle, you haven’t done something correctly. When I’m training I tell people good dough wants to be bread.
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Nov 15, 2022 14:09
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Rationale posted:I love that bit about how it’s supposed to be easy. Fuckin resonates with my soul. Wrt climate, yes and no lol. In a sourdough culture you’re creating an environment that facilitates the growth of naturally existing yeast and bacteria, which varies greatly geographically, but after you’ve fed a starter with consistenty (time, temperature, amount of water, starter feed, flour) it will be “your” starter. I wouldn’t pursue some “ancestral sourdough culture” because the yeast’s life cycle will elapse over a day, within three none of the original culture remains and only the microbes that thrive in the environment you’ve created will remain. I assume it’s a waste thing but if done correctly it will absolutely create a superior product unless the dough you’re adding is completely exhausted. Most preferments are made without salt, but it’s kind of an old school technique to just save some dough and use it to help leaven tomorrows dough. Preferments are useful because they not only taste good, but they have also developed a gluten network, meaning you will have to mix less as well.
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Nov 15, 2022 16:32
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tinytort posted:And non-kosher/non-halal. Which might exclude a larger market than OP thinks. This is true, meeting common dietary restrictions is a good idea.
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Nov 16, 2022 13:01
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pmchem posted:“Keep things civil”, I said. “Please post better”, I said. “Stop using” that term, I said. Power changed you, dog.
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Nov 16, 2022 18:48
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pmchem posted:I believe BFC is largely self-regulating, but this thread was/is causing headaches. I would prefer to not ever need to post in this thread again! Sorry you’re getting reports, I think this thread is fun.
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Nov 16, 2022 19:11
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Rationale posted:I was planning on back to school season but it might take my broke rear end til Christmas So you might want to put a pin in it until spring, Jan and feb is a big slump in restaurant sales.
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Nov 17, 2022 13:00
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Rationale posted:Wife is filing the papers and she said she’ll name everything after herself if I don’t come up with a cool name in like a week does anyone have any cool names I can use? T he donut hole
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Nov 17, 2022 13:00
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Scientastic posted:No, you should write the business plan yourself. He should do both
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Nov 18, 2022 12:43
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CarForumPoster posted:Lol no, no one needs a fiverr business plan I think rationale is trying to be entertaining and I’m here for it
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Nov 18, 2022 13:38
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lobsterminator posted:Would a troll respond to valid criticism by showing his wrestling belts? I doubt it.
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Nov 18, 2022 13:46
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yikes
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Nov 19, 2022 04:14
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Incredible thread pacing
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Nov 19, 2022 04:16
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I made a snake lol 
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Nov 19, 2022 16:09
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I deem it so bc I refuse to browse gws
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Nov 19, 2022 16:49
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Anne Whateley posted:With no flavor and no glaze or toppings?? congrats you're eating bread Ban this fucker for not knowing what bread is
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Nov 20, 2022 22:31
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Rationale posted:The doughnuts themselves are so-so I’m just about over self-rising flour. Including oil? You gotta change oil a lot
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Nov 20, 2022 22:31
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Anne Whateley posted:Quickbread obviously You can’t talk, you’re dead.
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Nov 20, 2022 22:35
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Rationale posted:Really it’ll be like .6 to .75 for a donut and 1 to 1.25 for a latte Have you gotten anyone to look at t he spro machine yet?
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Nov 20, 2022 23:48
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| # ¿ May 9, 2024 22:10 |
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Stella parks is the goat of pastry, this pie crust is easy as hell and delicious. If I have a weird pastry question one of the first things I do is search “x Stella parks” to see if she has written about it. https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe With pie do, your fat can be pretty large when you stop mixing, you want to see some less incorporated flour when you fold it, as long as none of your fat pieces penetrate all the way through the crust, which folding over four times should prevent, it won’t leak
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Nov 25, 2022 13:15
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