Our bakery is just starting out with a 4 inch meat pie line served in our 4inch foil syle/tins. We are thinking about using two Little Champion manual pie presses.
For the little chunks of dough we will be pressing in each foil tin, how do others make these in a fast efficient manner? We were thinking about getting a cutting wheel shaped to the size we need and putting it on out dough sheeter so all the little chunks are cit that way, but I see on this website there is the "Formatic R Series Dough depositor" and I was wondering if that would be a better choice? Has anyone ever used this that can comment about it? OR what other methods would you recommend?