Originally Posted by Stitches
Please don't take this as sarcastic because it's not meant that way........but I don't understand why refilling the bag is a hassle? What size bags do you use? I use a 18" and it doesn't feel like a hassle reloading to me........yes mac's can be sticky....I put a wet towel near me so I can wipe my hands and pastry tip, too keep clean.
How many zillions of those do you make?
Originally Posted by scrumdiddlycakes
I just cut the hole a touch smaller than the nozzle would be, and pipe in a circular pattern.
Stitches, I'm not sure why but I have never been able to refill a piping bag without getting batter or icing everywhere! I spend more time cleaning up after myself than it takes to fill a whole new bag, lol.
OK, I don't pipe in a circle - I use a 1/2" diameter tip and just use the "straight down squeeze" method and let it fill up my template circle. I might have to try the other way, or at the very least, get a cap for my tip (I know that isn't a real method, but don't know what to call it).
I looked at my box and they are 18" bags, but I also can't stand opening it back up and refilling it. It is too messy, and I don't like having it all over my hands, because then I have to stop and wash them, wipe off the bag, etc. etc. I can't hold a bag if my hands are greasy/wet/slippery, so I try to stay very neat.
As for the streamlining, I will be the only prep person/baker in my new bakery. Almost everything will be prepped to a point and either frozen or put in the cooler. So, I will have to make all the macaron shells for 2 weeks in one day. My oven only holds 3 full sheet pans, so I can bake off about 240 shells every hour (adding in time to mix the next batch and pipe and dry). I am trying to create the best methods for cutting down on prep, cleaning, etc., so I will be able to keep up and stay sane. I think only focusing on prepping a couple of products a day will help with efficiency.