KeylimeSteve

Hey Folks. My name is Steve; I am the owner and operator of a small commercial bakery located in Brooklyn, now on our 25th year. We specialize in key lime pie and are one of only a few commercial bakeries in the US who juice fresh key limes as a source of our juice. I'm a bit of a stickler on key lime; as I see it, key lime is an ingredient, not a style. But that isn't why I joined this forum nor what brought me here. I don't think our bakery will expand our line; key lime has served us well. However, I do look for other products to add to our lineup that incorporate the wonderful qualities of the key lime. We make a frozen chocolate-dipped key lime tart on a stick (The Swingle) and are now working on some other items as well. I purchased a small tabletop chocolate enrobing machine last year, and we're finally getting around to putting it to use. What led me to this forum was a Google looking for downloadable operators manual for the machine, a Dedy-120. However, I realize this forum might be able to help me in other ways. Aside from answering general questions about preparation and technique for meals prepared at home, I think the resources here on the forum might also help answer questions regarding tools, technology, and equipment that are difficult to find in the consumer arena. So thanks for welcoming me. I'll spend some time searching for specific areas of interest and try to keep my questions to a minimum. Cheers.