Murphy’s law clearly states ‘Anything that can go wrong will go wrong.’
That’s never a good thing at the best of times… but when it’s happening at the end of the year and you’ve got 10,000 orders coming your way, it pays to do everything in your power to prove Mr Murphy wrong.
That’s why we’ve listed 4 frustrating things that can happen in your bakery… And, of course, the solutions to avoid them.
1. You’ve burnt a whole tray of bread
Ever smelt burnt bread before? Of course you have, you’re a baker. And like most bakers out there, you know that burnt bread smells just like burnt money.
It happens, of course, but there’s a way to make it happen less. One thing you can do is make sure you’ve got a good dough divider in your kitchen’s arsenal to make sure every load of dough your produce is even in size and thickness hence guaranteeing that your oven doesn’t burn through the unevenly sized ones. Speaking of ovens, having a state of the art of convection oven (like this one) allows you to automatically input your settings eliminating any human error in the process.
2. Your bread is rock-hard or too doughy.
It’s a common problem caused by poorly calculated water levels. Get this essential element wrong and next thing you know, you’ve got bread that’s so hard you can use as a weapon, or dough so soggy you wouldn’t feed it to the dogs. The solution? One of these beautiful machines.
3. You’re understaffed and overworked
Ah the age-old problem which, quite frankly, shouldn’t exist in 2019 … if you’re equipped right that is. Nowadays, you don’t have to waste man hours on pointless tasks such as dough dividing or waiting for your dough to settle nicely. This machine and this one should free your staff to do more and better in your bakery.
4. You have no idea how to properly use the equipment you’ve got.
Many won’t admit to it, but not knowing what every button and function does on your baking equipment is a problem that plagues many a baker. Thankfully, we’ve got a dedicated team that’s right here to educate you on the proper and optimal use of all the equipment that we offer. Interested? Then check out the services which we offer in our lab and be amazed.
Need more information on what we do? Or just want to check out our stellar equipment line which will change your production for the end of year? Then take a look at our website right here. Happy baking!
The Fornax Team