#Empire minitube deck oven pro#
So i had to hire somone who was pro but that costed me 2000 euro per month,īecause i undersood tha if i ve tried to do anything by my shelf then it would be an absoloute failure.Īfter that because you need at least 6 months to have someserious income, you have to start wholesales ofcourse in lower price,which I think that you have allready the technical answers(if not ask whatever you want)įirst of all my advise is to find a job even unpaid for at least 3 months in a bakery and then decide.Ĥ years ago i decided to open my bakery without have any prevvious experience (like you)Įxcept fron some bread rolls recipes(i was a chef de cuisine before) should i prepare tortano (labor intensive) the day before and store in refrigeration so it can go directly into the oven the next morning? if so, what piece of equipment is that?
#Empire minitube deck oven how to#
Should this be cooked on the deck or in pans?Ĭan i bake good tortano in pans in this type of oven?Īny guidance on how to determine how many decks/size of decks if i really don't know how much product we'll be producing?Īny advice on a baking schedule? pizza dough is fermented two days in advance, so i can make an assumption that the dough will be ready every morning. in order to produce good sourdough (tartine/old world style, naturally leavened), i've gathered that i'd be disappointed if i didn't have a steam injection system. the globes mini tube-shaped bulb is a great addition to the centerpiece for any. naturally leavened sourdough (in pans or directly on the deck?) Deck the halls with this artificial pine centerpiece it features more. pizza alla pala cooked directly on the deck pizza al taglio cooked in large rectangular pans gas/electric? steam injected or not? size of decks? i want to have the option of baking the following: i've read tons of posts on here and am still having a hard time deciding. what kind of oven should i buy to cook the three different products? basically, an all-in-one solution. We're trying to do this on a budget and my question is this. i've mastered the sourdough, though not in commercial quantities. my pizza rivals any pizza i've had in rome and people absolutely love the tortano. i have a lot of confidence in my products. after we get that machine running, i'd like to add sourdough to the mix. we'll sell the whole tortano loaves, as well as by the slice or "chunk". pizza al taglio by the slice and "tortano" (italian loaf filled with meat/cheese cooked in pans). and my plan is to develop a lunch business downtown in a medium sized city. this post is concerend with ovens and associated equipment. a location has come up that i need to jump on, so i'm looking for some advice on setting up a bakery. i recently quit my geology job and went to a culinary school in rome for 3 months to learn how to make pizza al taglio, among other styles (wood fired, alla pala, tonda, etc.).
but i'm half italian, and i grew up learning how to cook and bake from my grandma and her sisters. i'm a geologist by trade- worked in the environmental industry for years.
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