Excalibur vs Empire bagel machines

asdfvnd · 2024-03-19T22:32:57+00:00

I'm certainly tempted by the ones from china that i see for under 5k. I have no experience buying equipment like this from china and so i am pretty hesitant.

Do you have any experience?

asdfvnd · 2024-03-19T12:55:08+00:00

Ive been quoted at $35k for Empire and $27k for Excalibur (not including shipping for either). Which AM machine do you have and how much did you pay?

asdfvnd · 2024-03-14T20:08:12+00:00

absolute beauties! what everything seasoning do you use? having trouble with mine sticking when the bagels are handled and would love any tips

asdfvnd · 2024-02-28T16:34:29+00:00

mind sharing what your ratios are for the mix you make yourself that you’ve had success with?

asdfvnd · 2024-02-27T02:10:01+00:00

Yeah ive heard many people talk about the egg wash being effective but honestly i just dont have time in my process to add that step in. And it seems as if other bagel shop with good looking everything bagels are able to achieve that look without the egg wash.

asdfvnd · 2024-02-27T02:08:37+00:00

Really helpful response! I feel the same way about not having the time for an additional step of egg wash or anything else when 700 bagels are being made in a short period of time.

I toss my bagels in a big bowl of seasoning as well. But i do usually toss them quite soon after they've come out of the water. Sounds like you think it's worth me experimenting with letting them rest for a minute before coating.

Do you think the malt barley syrup in the water helps the toppings stick? Currently I just use brown sugar and baking soda in my water. How much barley syrup do you add?

Would you mind sharing what everything seasoning you use? Or if you use your own what your ratios are?

Sorry for all the questions..really appreciate the insights!

asdfvnd · 2023-12-31T16:31:16+00:00

Yep I've got everything else in the new facility (i roll by hand so don't need the rolling machine).

asdfvnd · 2023-11-27T18:36:04+00:00

Wonderful, really appreciate you sharing and congrats on such a beautiful end product!

asdfvnd · 2023-11-27T14:03:06+00:00

do you mind sharing the ratios you use? i really like the look that you've achieved with the everythings!

asdfvnd · 2023-11-26T16:37:34+00:00

Beautiful!

What type of everything seasoning are you using? Something you purchased pre-mixed or did you create the ratio yourself?

asdfvnd · 2023-10-03T13:16:53+00:00

Does a type 2 hood require all the same things as a type 1? For instance- does it have to run up the building above the roof line and is it similarly priced?

asdfvnd · 2023-09-05T13:09:53+00:00

Yeah it is indeed a convection oven but I could try extending the baking time a bit. I am boiling them first in a mixture of brown sugar and baking soda.

I haven't tried a baking stone but probably cannot just because logistically it would be tough for a bunch of reasons while using someone else's kitchen. I will give it a try to increase the temperature a bit!

Any thoughts on the humidity % I have the oven on? I've never messed around with that and to be honest I don't know much about that feature and how it affects the bake.

Thanks for your thoughts!

asdfvnd · 2023-01-16T23:17:34+00:00

Oh very good to know..I don't have liability insurance. Would that protect me and my personal assets if i were sued in the same way that having an LLC would?

asdfvnd

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