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.
Hello all, 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? Thanks.