I have a sandwich shop and make all of the bread fresh every morning. I make:
16 baguettes
8 sourdough baguettes
1 full sheet focaccia
6 loaves ciabatta
20 5oz. brioche rolls
20 5oz. honey wheat rolls
12 bagels
I have a 9 month old berkel 30 quart mixer and have had to have it repaired multiple times. I am going to buy a second mixer to take some pressure off the berkel. I have a tiny open kitchen. Any suggestions?