Puratos USA's Application Specialist reviews industrial kaiser roll processing. Topics include: effective recipes and formulations, equipment parameters, and common mistakes to avoid.
Maybe you can help me . I’ve made a few different NY Hard roll different recipes .......Do you know of recipe that isn’t dense . I miss the rolls I used to know growing up on LI in the 80’s? The ones I LOVE had a nice cracking crust but real light and airy on the inside? I know you’re not a recipe channel but I figured I’d ask. Thanks in advance
im having the same problem. i think its a proofing/retarding issue. my rolls weigh the same as the ones i can buy in the delis, but the deli ones are much larger and less dense. the rolls the delis here on LI have are made by a machine like this. you can tell by the conveyor track marks on the bottoms. the upside down proofing seems keys as well
Maybe you can help me .
I’ve made a few different NY Hard roll different recipes .......Do you know of recipe that isn’t dense .
I miss the rolls I used to know growing up on LI in the 80’s? The ones I LOVE had a nice cracking crust but real light and airy on the inside? I know you’re not a recipe channel but I figured I’d ask. Thanks in advance
Here ya go man!🤯
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czcams.com/video/65iuxPHQlMI/video.html
im having the same problem. i think its a proofing/retarding issue. my rolls weigh the same as the ones i can buy in the delis, but the deli ones are much larger and less dense. the rolls the delis here on LI have are made by a machine like this. you can tell by the conveyor track marks on the bottoms. the upside down proofing seems keys as well