Tam I just noticed your comment... not sure how I missed it, but I truly appreciate what you said and you watching my videos... I live by the thought that you have to enjoy what you are doing... that what keeps me trying to improve and make items our customers love and come back for!!!
We only used Dawn products in our shop... not sure of any difference with Westcos. Sorry, also I had to leave the shop due to family illness... just couldn’t do the hours anymore. Thanks for watching and commenting on my videos, I truly appreciate it!!!
Leddie Mendoza - It's plexiglass. I think it is from when the original owners sold the shop to the current owner. Thanks for watching, I greatly appreciate.
Briana Mendez sorry just noticed this question... yes, everything is fried in the same fryer. We clean the grease every day through a strainer. Change the grease every few days as needed. Thanks for watching my videos and I appreciate your comment/question!!!
Why no finished product? You showed every second of every redundant cut and didn’t think to show the fry or the glaze or even the finished fritter? What a let down.
Andrew I don’t show that because that’s not my job... I’m strictly a cutter/maker and after I put the screens in the proofer someone else fry, glaze and/or frost before it goes to the floor. I’m sorry it was a let down for you... maybe in my next video I will possibly add a slideshow of all donuts and pastries that was made. Thanks for watching my videos and I really appreciate your comment.
jorlon17 first off, thank you for watching my videos. Yes it is Plexiglass... not sure where it came from except that it came with the shop when the new owner brought it. It’s a nice Surface to work on, and also cleans very easily.
Hey Joe....thanks again for replying. Is there a difference between mixes? I ask because the Dawn Foods rep said you can get, "about 52-55 dozen depending on the size you cut them". This was in reference to a 50 pound bag of yeast raised donut mix.
Roberta- thanks for your comment and concerns ... 1st- if you can chop dough without leaning over a bit, good for you!!! 2nd- There is no sweat, we keep it cooler in the shop so I may have just wiped flour from my face... 3rd- I wash and sanitize my hands and equipment regularly thought out the night. Thanks again- I hope you have a Blessed day
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I love your videos! I just tried making doughnuts at home for the first time and your videos inspire me to keep working at it! :)
Tam I just noticed your comment... not sure how I missed it, but I truly appreciate what you said and you watching my videos... I live by the thought that you have to enjoy what you are doing... that what keeps me trying to improve and make items our customers love and come back for!!!
I worked in a cookie factory as a kid. Our favorite sawing was... "I make a lot of dough, but not much money"
My childhood:(
What's the difference between Dawn's blueberry and Westcos blueberry? Is it the price?
We only used Dawn products in our shop... not sure of any difference with Westcos. Sorry, also I had to leave the shop due to family illness... just couldn’t do the hours anymore. Thanks for watching and commenting on my videos, I truly appreciate it!!!
Great video.. Where did you get the plastic table cover?
Leddie Mendoza - It's plexiglass. I think it is from when the original owners sold the shop to the current owner. Thanks for watching, I greatly appreciate.
Another fantastic Video!
Thanks again.... I will be posting a couple of commercials that are airing locally.
Sweat. No head cover... NICEEEEE
Touched his face at the beginning...
Hi just wondering how you fried those, did you fry them in the same oil as the rest of the donuts
Briana Mendez sorry just noticed this question... yes, everything is fried in the same fryer. We clean the grease every day through a strainer. Change the grease every few days as needed.
Thanks for watching my videos and I appreciate your comment/question!!!
Why no finished product? You showed every second of every redundant cut and didn’t think to show the fry or the glaze or even the finished fritter? What a let down.
Andrew I don’t show that because that’s not my job... I’m strictly a cutter/maker and after I put the screens in the proofer someone else fry, glaze and/or frost before it goes to the floor. I’m sorry it was a let down for you... maybe in my next video I will possibly add a slideshow of all donuts and pastries that was made. Thanks for watching my videos and I really appreciate your comment.
Joe, thanks for making the videos. A lot of fun and educational to watch.
Hey Joe....thanks for posting this. Is that table top Plexiglas and if so, where did you get it?
jorlon17 first off, thank you for watching my videos. Yes it is Plexiglass... not sure where it came from except that it came with the shop when the new owner brought it. It’s a nice Surface to work on, and also cleans very easily.
Hey Joe gotta question I bet you can answer....how many dozens can be made from a 50 pound mix (yeast raised)?
jorlon17 I get between 18-24 dz, depending on how thick I roll it. Average about 20-21 dozen.
Hey Joe....thanks again for replying. Is there a difference between mixes? I ask because the Dawn Foods rep said you can get, "about 52-55 dozen depending on the size you cut them". This was in reference to a 50 pound bag of yeast raised donut mix.
Is look like my ...... Read more
Fuck these haters Joe !..you are probably the most bad ass bakers out there ,enjoy watching your videos ..how long have you been a donut maker ?
Very unsanitary... leaning over thr dough and wiping sweat off on your shirt? How much drips on the dough. *VOMIT*
Roberta- thanks for your comment and concerns ... 1st- if you can chop dough without leaning over a bit, good for you!!! 2nd- There is no sweat, we keep it cooler in the shop so I may have just wiped flour from my face...
3rd- I wash and sanitize my hands and equipment regularly thought out the night.
Thanks again- I hope you have a Blessed day
Yuck & no gloves or a hair net !!
@@melissabean8144 you prefer them to wear hazmat? geee
@@mongoosevsgt no. But that's proper to be sanitary for a business to be making food for the public.
@@melissabean8144 fuck I guess you dont eat out anywhere then huh ..most bakers dont use gloves ..maybe a hat or bandana..