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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

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 larg

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?

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

Can any one give recommendations on what they use and recommend for a good oven to be used on 4 inch meat pies without a top crust? Also if you have any recommendations on Freezers for the pies and packaging/wrapping options would be great. Thanks.

My bakery is new to the meat pie lines so I am hoping to get some tips from others. We want to freeze and package our meat pies. We will be doing 4 inch meat pies in our own foil/tins for sale and we wont be adding a top crust to the pie, just the bottom. We would like to freeze the pies right ou