Author Topic: Ovens  (Read 2271 times)

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Offline By2day

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« on: May 14, 2013, 12:36:47 AM »
Just wondering if the type of commercial oven you run (eg deck oven or conveyor) effects the quantity of each ingredient that you need for your dough?  Hope that makes sense.  Ex. would a deck oven use less sugar than a conveyor.... ect.  Thanks!