Equipment includes
a dough sheeter, baking oven, prover, bread moulder, bun rounder and a biscuit line for fermented and short dough.
Not exact matches
A
sheeter press the
dough down until it is as thin as you want.
The
dough must be kneaded to develop the gluten and water matrix, then rolled continuously in a pasta
sheeter to stretch and «relax» the
dough before cutting.
While other flatbread bakers were utilizing
sheeters to roll out the
dough and then die - cut the individual breads, Kontos Foods hand - stretches each loaf, producing a bread that is more fluffy, and extremely flexible.
CAREER HIGHLIGHTS • Five years of experience primarily in the areas of baking and cooking • Pastry Chef Training from The Culinary Institute of America • Hands on experience in hiring, training and coaching pastry and baking teams • In depth knowledge of cake decoration and flaky pastry techniques • Able to operate relevant machines such as
dough dividers,
sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satisfaction