This is awesome and thank you for showing this to us. I'm exploring these aspects on my show, Beat A Bagel. Love how you use a combination of hand-rolled and machine to form the bagels--it's the best of both worlds... All the best to you and hope to see more in the future. evanjbreadlessinjersey AKA Beat A Bagel....
Ok, there are two huge wastes of manpower in this video. My dad has owned a bagel bakery since 1975. 1) He puts every single type of bagel though that machine and they all come out the same. No need to waste that manpower on hand rolling. 2) Putting on seeds on the bagel one bagel at a time is mind blowing. When the bagels are all lined up on those burlap boards in front of the oven first and then have each seed in an individual (thermos) type of shaker and then just shake it down the row of bagels. Seed 6 dozen bagels in 3 seconds. My father hasn't changed this method since day one.
I am very interested in making those bagels to start up my business, can i have your contact details to discuss my project, I believe you can help me in right direction with your vast family experience...
This is awesome and thank you for showing this to us. I'm exploring these aspects on my show, Beat A Bagel. Love how you use a combination of hand-rolled and machine to form the bagels--it's the best of both worlds... All the best to you and hope to see more in the future. evanjbreadlessinjersey AKA Beat A Bagel....
My biggest issue is sourcing barley malt syrup in bulk, its been close to impossible! Any info would be greatly appreciated!
Impressive operation!! Thanks.
Magnífico 😋
I cant even imagine how much that rotating oven costs...
25000
Why did you hand roll cinnamon raisin ?
I'd imagine in an attempt to get a swirl with the cinnamon, you can achieve the twist with a machine that I know of.
Where can I buy the machine? Does some one know?
Just out of interest have you brought the machine?? And are you opening a shop, I wanna open a shop and would appreciate any advice.
Ok, there are two huge wastes of manpower in this video. My dad has owned a bagel bakery since 1975. 1) He puts every single type of bagel though that machine and they all come out the same. No need to waste that manpower on hand rolling. 2) Putting on seeds on the bagel one bagel at a time is mind blowing. When the bagels are all lined up on those burlap boards in front of the oven first and then have each seed in an individual (thermos) type of shaker and then just shake it down the row of bagels. Seed 6 dozen bagels in 3 seconds. My father hasn't changed this method since day one.
I am very interested in making those bagels to start up my business, can i have your contact details to discuss my project, I believe you can help me in right direction with your vast family experience...
@@abrar9438 have you started your business my friend and if so can I contact you I'm also interested in starting one we can talk.
Yummy the cool dounat
Handroll or go home.
That’s not baking. That’s industrial scale production. You might as well eat Wonder bread. If it isn’t hand-formed it’s Frankenfood.
Flavorless...dough wasn’t fermented at all.
Except 18 hours in the walk-in?
@@matthewgantry9998 no way. It was all done in 3 minutes and 14 seconds.