Brains behind a boulangerie
- Published: 24 February, 2006
Page 20
Cathal O’Connor, MD of Amandine (Dungarvan, Waterford) has invested in a rack oven from Double D Food Engineering. Double D’s Revorack Ovens bake 25 racks of French confectionery a week.
“Once you’ve perfected the baking programme for each product, you can enter baking parameters into the controller,” he says. The BACS II programmable controller enables the range of Amandine’s products – from croissants to meringues – to be baked.
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