HI , I live in India and wish to set up a start up. I am planning to purchase s spiral mixer to mix the dough, a dough divider and rounder, a pizza roller machine and to decide between a conveyor oven or a wood/gas fired rotating oven from Europe.
I need to know the temperatures at which the cold fermentation is to be done so that I can order out the units to suit my capacity.
Also as high gluten flour is not available, I can procure wheat gluten and add it to the flour to standardised at 14 % ( usually flour is 9-10%) , I am a retired professional industrial baker and do have a small lab where I can check out the gluten percentage.
Does the particle size of flour make difference to the end product?
Any advise would be highly appreceated.