Pepperoni rolls, the simple yet impressive combination of bread and pepperoni (and sometimes cheese). This uniquely West Virginian recipe was originally created by miners’ wives as a filling lunch that could be eaten in the coal mines. Pepperoni rolls were first commercially produced in 1927 in a Fairmont, WV bakery owned by Italian immigrant Guiseppe Argiro. While […]
Pepperoni Rolls, Simple and Delicious Read More »
Product: Frozen Cinnamon Roll Dough -Thaw, Rise & Bake product Process: Proofing Thawed Proof Time: 45 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Frozen Proof Time: 90 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Retherm (RTV) Cook Time: 15 Minutes Vapor Temp: 200°F (93°C) Air Temp: 310°F (154°C) Cook and Hold
School Recipes – Cinnamon Rolls Read More »
Reading a post on social media about New York-style bagels got me thinking…can I do that in CVap oven? We were already proofing in our CVaps, but I wanted to know if I could mimic the step where the bagels are boiled. I found a generic recipe on King Arthur Flour’s website. This was an easy,
Can You Make Bagels in a CVap Oven? Read More »
Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads. The bread can be baked thick or thin, and the endless array of topping choices compounds flavors in complex ways. Focaccia can be used in many ways, including as a pizza base, sandwich bread, or even as a cake. Some folks are unaware
It’s All in the Proof! CVap Focaccia Read More »
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.
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