Why Your Bread Scores Close Up in the Oven
Scores that seal shut during bake are almost never a recipe problem. How to work through blade, depth, timing and dough condition to find the real cause.
Read the article →Notes From the Plant Floor
Scoring, blades, rebuilds and the practical problems that show up on a real production line. Written by Ed Fraschetti, drawing on 40+ years building commercial bakery equipment.
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