web analytics
"00" Flour from Sysco - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

"00" Flour from Sysco

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • "00" Flour from Sysco

    Has anyone heard of this flour or used this flour? I am currently using KA bread flour because my baking temps are around 550-600F & Caputo doesn't brown well at these low temps.
    Does anyone know if I can still use KA at higher temperatures or will I need to make hydration adjustments or flour adjustments for higher temps?
    I love using Caputo but sometimes the supply can be spotty. I'm able to order through a bakery supply company (Dawn Foods)(Caputo 50lb), but that would be a pallet at a time. My SYSCO food rep sent me the following info on another "00" Flour.
    Attached Files

  • #2
    Re: "00" Flour from Sysco

    I purchased a pallet of KA Artisan flour from Dawn. We bake at 800 to 900 degrees F. The leoparding effect on the cornichon was perfect. The only reason why I don't use the KA flour is that Dawn was difficult to work with. They were not that interested in my single pallet a year purchase. When I last checked KA only distributed their bulk product through Dawn. I am now using a high gluten bread flour from Bay State that I can get in smaller quantities from Gordon Food Products, a Sysco competitor.

    Comment


    • #3
      Re: "00" Flour from Sysco

      We have GFS here as well. I guess that I'll have to experiment and see what works & tastes best. Thanks for the reply!

      Comment


      • #4
        Re: "00" Flour from Sysco

        Originally posted by tusr18a View Post
        I purchased a pallet of KA Artisan flour from Dawn. We bake at 800 to 900 degrees F. The leoparding effect on the cornichon was perfect. The only reason why I don't use the KA flour is that Dawn was difficult to work with. They were not that interested in my single pallet a year purchase. When I last checked KA only distributed their bulk product through Dawn. I am now using a high gluten bread flour from Bay State that I can get in smaller quantities from Gordon Food Products, a Sysco competitor.
        One thing you can try, is to find a bakery that uses the KA Artisan (Sir Galahad) flour and see if they will sell you a 50# bag. That is what I do here in Ohio. I am buying it for about 63 cents per pound.

        Also, for what it is worth, KA Artisan flour is the bulk form of their unbleached all purpose flour that is sold in most grocery stores. Buying in bulk definitely gets you a much better price admittedly, but it is the same flour.

        Comment

        Working...
        X