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I went from just being a bakery prep to making bread cheesecake brownies short dough eclairs cream puffs mousse and more . I had no home experience in these areas or other experience. there was a sudden loss of our pastry chef. i have been successful at producing all of these products with no help and half of the instructions missing. so call me a natural or just really smart. the management knows i had no prior experience i even recently fixed a recipe that was missing weights of flour. so as far as you stating that i would be a total faluire well that bridge has been crossed and i succeeded. im intrested in building on our product base and have heard of issues with leveners when producing mass amounts of a small recipe. the size of pans effects things also the heating of dough by the mixer. mixing times effects on dough.