5
answers
71
views
5
votes

Are cooling tunnels usually included with a larger enrobing system, or can they be purchased separately?

6
answers
40
views
3
votes

What is a convection oven?

How is it different from a standard commercial oven?

4
answers
40
views
5
votes

Is there equipment that can enrobe with a viscous syrup, and then coat with a dry ingredient?

The product is 1" in diameter. Any advice / recommendations welcome!

3
answers
28
views
5
votes

Are nuts small enough to be completely enrobed in chocolate without a prebottomer?

5
answers
168
views
1
votes

It seems that Hobart is the most popular dough mixer brand. Why is that? Are there other brands out there of similar quality?

3
answers
40
views
3
votes

What do I need to know going from a hand-dipper to a chocolate enrober?

I'm looking for some basic knowledge about chocolate enrobing machines.

2
answers
45
views
4
votes

I'm looking to enrobe 1/2oz gem donuts at a rate of about 25,000 to 60,000 per hour. I've been told to get a 60-80ft cooling tunnel. Can I get away with a shorter tunnel?

2
answers
66
views
3
votes

Are there differences between a tempering system that can be used for white chocolate vs dark chocolate?

3
answers
72
views
1
votes

For a dough mixer, what would you recommend for a small-sized bakery using it mostly for cake batter? Planetary or spiral?

3
answers
24
views
1
votes

What are the main reasons I would need to purchase a walk-in proofer instead of a pass-through proofer?

2
answers
15
views
2
votes

Can I get some opinions on the Mini Enrober and Choco TT by Bakon?

These two pieces of equipment look like they would suit my needs, has anyone here owned one before? How good is Bakon's customer service? Also, are th

3
answers
15
views
0
votes

What exactly is a pre-bottomer on a chocolate enrober?

1
answers
15
views
2
votes

Anyone have any thoughts on Doyon mobile proofers vs Hobart proofers? I'm evaluating both brands for my bakery.

1
answers
21
views
2
votes

I'm planning production of 8000 croissants per hour. Any recommendations on the brand or type of setup I might need for a croissant machine? I've heard that CIM makes a lot of croissant machines, but have no experience with them.

1
answers
12
views
2
votes

What are the downsides/upsides of using a combo dough divider rounder instead of separately buying a dough divider and a dough rounder?

2
answers
24
views
1
votes

For a 20 quart dough mixer, what is the most common power rating for the motor?

3
answers
16
views
0
votes

What are the major components of a chocolate enrobing plant?

2
answers
15
views
1
votes

Are pizza deck ovens useful for cooking other items?

Or are they pretty specialized just for pizza? I know the stone decks are useful for making good pizza crusts, but have people found success using th

3
answers
15
views
0
votes

Do I need a specialized mixer for pizza dough?

2
answers
12
views
1
votes

How should I clean my oven/oven racks?

2
answers
11
views
0
votes

Is there a difference in the equipment used to enrobe a product using compound chocolate vs couverture chocolate?

2
answers
24
views
0
votes

What are the benefits of using a chocolate vibrating table?

2
answers
10
views
0
votes

What's more important in terms of capacity for a chocolate enrober? The width of the belt or the size of the working bowl?

2
answers
24
views
0
votes

I only want to enrobe part of a piece of candy with chocolate. What are my options?

2
answers
21
views
0
votes

I would eventually like a chocolate enrober to do milk chocolate, dark chocolate, and white chocolate. Is there a way for one enrober to do more than one enrobing medium interchangeably without having to manually substitute the fondant in the tank?

2
answers
11
views
0
votes

Do commercial bread slicer machines have thickness options?

I need to cut bread into slices of different thickness.

1
answers
9
views
1
votes

For a bakery, which is a better investment -- an electric oven or a gas oven?

2
answers
5
views
0
votes

What kind of bread slicer for a small bakery?

1
answers
15
views
0
votes

How does a chocolate tempering melter work?

1
answers
192
views
0
votes

If I need to make both shortbread biscuit type cookies and muffins, is there one type of depositing machine that could work for me?

1
answers
9
views
0
votes

For a production rate of about 1000 dozen/hr, what size donut tumbler would be recommended for me? I need to coat my donuts with a glaze.

1
answers
9
views
0
votes

Do most chocolate enrobing machines come equipped with a pump to recirculate the chocolate from the tank to the flow pan?

1
answers
21
views
0
votes

I want to temper approximately 60 lbs of milk chocolate at a time. Given this quantity, would I be looking at a fully-automated tempering setup?

1
answers
21
views
0
votes

I'm looking to mass produce a burrito type product. For depositing on the tortillas, would I use a cookie/muffin depositor, or are there special tortilla depositors out there?

1
answers
15
views
0
votes

I've seen some special-purpose icer/glazer machines on the market, especially ones made by Hinds-Bock. Are these machines similar to chocolate enrobers? Could I use a chocolate enrobing machine to do the same job as these machines?

1
answers
11
views
0
votes

Should I hot press my pizza or hand-toss it?

1
answers
5
views
0
votes

Are pie presses much different than other dough presses?

1
answers
4
views
0
votes

Is a small, entry-level chocolate enrober expensive?

1
answers
8
views
0
votes

Is there a machine that will add nuts to my chocolate product?

1
answers
24
views
0
votes

Do flash pasteurizers for milk come with cream separators, too? Do they also come with glycol-cooled trim-coolers?

I am looking for a flash pasteurizer for dairy for the process of making various cheeses. I was curious if it was necessary to source the cream separa

1
answers
3
views
0
votes

Is a spiral or planetary mixer a better fit for a pizzeria?

Is a spiral or planetary mixer a better fit for a pizzeria?

1
answers
2
views
0
votes

What are the benefits of disposable pan liners as compared to reusable ones?

1
answers
9
views
0
votes

ChocoVision Revolation Delta chocolate tempering machine for sale!

ChocoVision Revolation Delta chocolate tempering machine for sale! Used Price $1999 For information contact Giovanna at [email address]

1
answers
2
views
0
votes

I’m interested in baking commercially. What do I need to do if I want to move out of my home kitchen?

1
answers
2
views
0
votes

I use aluminum steel pans in my bakery. I’ve heard that the life of these pans can be affected by how they’re cleaned. What can I do to maintain them properly?

1
answers
2
views
0
votes

Are proofing cabinets necessary?

1
answers
2
views
0
votes

Is a dough roller worthwhile for my bakery? We have only two employees so far.

1
answers
2
views
0
votes

I want a mixer that can be used for a wide variety of other functions, so I’m deciding mainly between a vertical cutter mixer and a planetary mixer — which is better?

1
answers
2
views
0
votes

What are the advantages of a brick oven?

1
answers
3
views
0
votes

I don’t have much room to spare in my kitchen but would love to add an oven for pizzas. Options?

1
answers
4
views
0
votes

How do I keep my Supera griddle from turning black when hot?

How do I keep my Supera griddle from turning black when hot?

1
answers
2
views
0
votes

I’m looking at crepe makers and noticed that almost all of them have a cast iron surface. Any reason why, and will there be any issues if I go for a cast iron one? Not a fan of having to season all the time.

1
answers
2
views
0
votes

I need about 12 full size pans to fit in my proofing cabinet. What size should I go for?

1
answers
2
views
0
votes

Should I go with solid doors or glass doors for my proofing cabinet?

1
answers
2
views
0
votes

Money is a bit tight, but I hear insulated cabinets are worthwhile. Is this true?

1
answers
2
views
0
votes

Do I need to worry about upgrading the casters on my proofing cabinet?

1
answers
2
views
0
votes

I plan to be moving my proofing cabinet around quite a bit for my catering business. Any upgrades I should be aware of?

1
answers
2
views
0
votes

How high can my temperature go before the yeast gets affected?

1
answers
2
views
0
votes

Do my customer facing people need to wear gloves when picking up wrapped pastry items?

This is a retail bakery

1
answers
3
views
0
votes

Can I use maple sugar as a white sugar substitute for baking?

1
answers
2
views
0
votes

Is there a benefit to using high gluten flour?

1
answers
2
views
0
votes

Why does my pastry flour indicate low gluten?

1
answers
2
views
0
votes

My cupcake liners are peeling away automatically, how do I stop this?

1
answers
5
views
0
votes

What is a good alternative to honey?

1
answers
2
views
0
votes

My plastic bags ended up making my crusty breads softer than I wanted. Help?

1
answers
2
views
0
votes

Is soap and water sufficient for cleaning my oven equipment?

1
answers
120
views
-1
votes

For making chunk-type cookies at approx. 500 dozen per hour, what type of cookie depositing system would you recommend?

Ask a question

Submit
Your question has been submitted.
Kinnek is reviewing your question and will post it to the community soon!

Sign up for Kinnek

Join our community of businesses and participate in industry conversation

Sign Up