Toronto Bakery and Food Equipment » Restaurant http://www.torontobakery.com Selling and Buyng Used and New Bakery Equipment Thu, 23 Jul 2009 13:32:06 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 USED GARLAND DECK GAS PIZZA OVEN PYRO http://www.torontobakery.com/index.php/2009/06/used-garland-deck-gas-pizza-oven-pyro/ http://www.torontobakery.com/index.php/2009/06/used-garland-deck-gas-pizza-oven-pyro/#comments Tue, 09 Jun 2009 18:23:43 +0000 admin http://www.torontobakery.com/?p=162

GARLAND PYRO DECK GAS PIZZA OVEN


The Garland GPD48-2 Pyro Deck double pizza deck oven delivers the popular, old-fashioned flavor of stone hearth baking with a modern deck oven design that heats evenly, recovers quickly, and saves energy!The Garland GPD48-2 double pizza deck oven features a convenient oven door design that provides a level “bridge” from the door to the stone hearth when it’s open for easy loading and unloading. Additionally, a dual heat-damper system allows you to regulate the bottom and top heat for specific menu items.

Achieve perfect results every time thanks to the Pyro Deck, which puts a heat “barrier” between the open flame and stone hearth. This allows the oven to operate efficiently when cooking and also maintain the correct temperature when idle! This results in faster start up time when cooking and less time spent cooking the stones or using screens to compensate for an overheated deck.

Standard features of the Garland GPD48-2 Pyro Deck pizza double deck oven include an easy to clean stainless steel front and sides, a “cool touch door handle”, black powder coat epoxy legs, and removable aluminized steel flame spreaders.

A “snap” throttle thermostat with a 650 degrees Fahrenheit maximum temperature enables quick recovery for high output.

Dimensions:

Floor Space: 63″W x 45 1/4″D x 62 1/2″H (excludes flue)
Interior: 48″W x 36″D x 8″H (each oven)

192, 000 TOTAL BTU

OVEN IS NEARLY NEW

This is the oven you need to make great tasting pizza for your customers , don’t miss out on this oven, they are hard for us to keep in stock! Call or email us as soon as possible and start making tasty pizza for your customers!



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]]> http://www.torontobakery.com/index.php/2009/06/used-garland-deck-gas-pizza-oven-pyro/feed/ 0 Toffee Sauce http://www.torontobakery.com/index.php/2009/05/toffee-sauce/ http://www.torontobakery.com/index.php/2009/05/toffee-sauce/#comments Tue, 19 May 2009 15:59:22 +0000 admin http://www.torontobakery.com/?p=75 toffee-sauce

Q : What is your favorite topping for ice cream?

A: The topping options are almost limitless for icecream. I have allways enjoyed this toffee sauce.

Toffee Sauce

Ingredients:

Brown Sugar  1lbs 2 ozs (500g)

Butter, unsalted  1lbs 2 ozs (500g)

Syrup, golden 1 ozs (30g)

Whole milk 4.5 ozs (125ml)

Total appr wt. 2lbs 9.5 ozs 1.155 kg

Method: Slowly heat the sugar, butter and syrup in a saucepan, and stir until fully melted/dissolved. Boil for four minites, and then cool slightly before stirring in the milk. You also may use a heavy cream if you prefer a richer sauce. While the sauce is still warm, pour it over ice cream.

Enjoy!

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]]> http://www.torontobakery.com/index.php/2009/05/toffee-sauce/feed/ 0 Banana Gelato – Bakery / Restaurant / Icecream Shop Recipe http://www.torontobakery.com/index.php/2009/05/banana-gelato/ http://www.torontobakery.com/index.php/2009/05/banana-gelato/#comments Fri, 15 May 2009 14:39:31 +0000 admin http://www.torontobakery.com/?p=65

Q : What is the difference between gelato and traditional, American Ice Cream?

A: Four principal differences exist – fat content, key ingredients, texture and flavor. Gelato contains less butterfat ( 4 percent to 8 percent ) than American-style ice cream ( 10 percent to 18 percent ). Gelato’s key ingredients are whole milk, sugar (usually confectioner’s sugar), flavorings (especially fresh fruit) and sometimes skimmed milk powder, which adds viscosity and helps stop the build up of ice crystals. Gelato is not as frozen in texture when served-it’s more of a semi-frozen ice cream and is generally best eaten fresh the day its made.

The flavor of gelato is generally agreed to be purer on the palate, especially gelato made with water (sorbetto). Gelato is normally stored in a forced air freezer that prevents the gelato from freezing completely. Try this simple banana gelato.

Banana gelato

Ingredients

Milk, whole 2 lbs 3 ounces ( 1L )

Water 2 lbs 3 ounces ( 1L )

Confectioners’ sugar 14 ounces ( 400g )

Bananas, ripe 2 lbs 3 ounces ( 1kg )

Lemon, fresh juice 2 ounces ( 56ml )

Total appr. wt. 7 lbs 9 ounces ( 3.456kg)

Method : Place the sugar and water in a saucepan, and stir while slowly bringing the mixture to a boil. This ensures the sugar dissolves. Remove the pan from the heat and cool. In a separate bowl, mash the bananas, and stir in the juice from the lemon. Add the mild and the cooled sugar/water syrup. Transfer into an ice cream maker and freeze according to the manufacturers’ instructions.

Enjoy!

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