Now in a 3-week lockdown overseas in Asia 😫 I came across 20 Pie Tins in a packing case. They are 4oz tins. Decided to try my hand at making some Pork Pies while stuck inside. Fillings amounts/recipies are no problem BUT I am having a problem with guessing how much Pastry quantity I should aim for to make some lidded pies based on the 4oz tins. Would be grateful for some help here. I can upscale/downscale Flour/Lard/Water recipe quantities with a computer program. Thanks !!!!
Hello, I am considering the Little Champion Press for our bakery. We will be doing 7000-1500, 4inch meat pies per week and they will all be a topless crust and having them in our own 4inch foil tins to be served. I have watched multiple videos of the Little Champion in use and from all use cases I have watched it seems that after the dough is pressed it doesn't look to be crimped on the edges and is just hanging there until they add a top crust. For someone like me that wont be adding a top crust and needs the one press to spread the dough on our foil tins and crimp the edges so any excess dough can be quickly pulled away....will the Little Champion do this? Also Is there anyone out there that uses the Little Champion that can tell me on average how many pies per hour they can usually get? I know the site says 400/hour, but I want to know if this is a realistic number or should I be planning on something more like 300/hour? Thanks.
Hello, Our bakery is new to making Meat pies. We hoping to be making 7000-15000, 4inch meat pies per week that do not have a top crust. For all the meat fillings we were planning to cook them in large pots like a 50qt pot for example and heat them on large Stock Pot Range burners. maybe even large Induction stock pot ranges if feasible...From your experience is this method of having someone watching and string the meat fill over a stock pot range fine rather then spending a lot on multiple steam jacketed mixing kettles...what are your thoughts or recommendations on this? We were thinking in a line having 4 pots sitting on 4 stock pot ranges so we can cook 4 different meat fills at a time.