Hello all—currently working as a baker in a bagel shop where we prepare about 200 kg of tangzhong each week.
Our current process involves using two whisks. It’s hot, messy, and inefficient and I’m getting fed up. I would like to try a paint mixer and a power drill. I’ve seen this done in Mexican restaurants for big pots of beans and I think it would help.
Question: what can I use in a food preparation setting? Does it need to be NSF certified or made of a certain material or can I just run down to Lowe’s and pick up a paint mixer attachment? Or is there something more specific y’all could point me to?
[link] [comments]
from AskCulinary https://ift.tt/b1DTdI0
Comments
Post a Comment