April 14, 2017
Published by lloydpansblog at April 14, 2017
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Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, leave a comment or email us at sales@lloydpans.com Question: I’m not satisfied with my pizza crust. It’s not crispy enough and it’s pretty uninspiring. The crust is key to a […]
April 5, 2017
Published by lloydpansblog at April 5, 2017
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Most bakeries, pizzerias and foodservice operations spend upwards of hundreds of thousands of dollars purchasing equipment to make their products. The goal is to have the best equipment that helps an operation improve efficiencies and product quality while decreasing costs. With this type of investment in ovens, proofers, freezers and makeup […]
March 27, 2017
Published by lloydpansblog at March 27, 2017
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A white wedding dress. That’s about the only thing in weddings that will remain in fashion year-over-year. This is especially true for wedding cakes, which have evolved from simple sheet cakes to elaborate tiered cakes to even cupcakes and pre-made Twinkies. So how is a baker to keep up with all […]
March 21, 2017
Published by lloydpansblog at March 21, 2017
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If you visit our manufacturing plant in Spokane Valley, Washington, you’ll notice two things. First, yes, we really do manufacture our pans in the United States. Second, we do things differently, combining a unique anodizing process with water-based pan coatings to produce pans that eliminate re-glazing. It’s truly a proprietary […]
March 16, 2017
Published by lloydpansblog at March 16, 2017
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It’s one of our favorite shows of the year. LloydPans got its start in the pizza industry, and Pizza Expo has always been a great place for us to see old friends and customers, meet new ones and talk about why our pans and coating systems are the best in […]
March 10, 2017
Published by lloydpansblog at March 10, 2017
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The evolution of the baking industry is best exhibited through the paradigm shift that has been occurring in the bread industry for the past 20 years. What once was an industry dominated by white bread has slowly been overtaken by whole grain breads and multi-grain varieties promising better flavors and […]