10/30/2023 0 Comments Magical butter machine troubleshootingI'm about to just start scoring and breaking then enrobing squares but that makes the time of prep go up which I'd rather not do on most of the line I'm working on. If you make toffee professionally what step am I missing? I have my toffee down to a rhythm, no separation, beautiful quality, flavor, color-but this lack of chocolateadhesiondrives me nuts. this is head to wall bashing frustrating. ![]() I'm good at troubleshooting, I've got an engineering background so walking through steps andanalyzingthe situation runs in my blood but this.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |