I am the Celiac Chief Entrepreneurial Officer of The Yummy Nation, the makers of "Easy as Pizza Pie," a gluten free/vegan Organic Ancient Grain frozen crust for resale. We have been in R&D (while working at day jobs) for just under three years, and now we are going to market.
I need to know what kind of a flour mixer -- not a dough mixer -- I need for 25 lbs a mixing.
Thanks for your help. I look forward to learning from all of you who have been at all kinds of pizza making longer than I.