Remember when every bakery had a single, giant Hobart mixer?
My first job at Miller's Bakery in 2005, we had this old 80-quart beast that mixed everything. Now my shop uses three smaller 20-quart mixers for different doughs, so we can do brioche, baguettes, and cookies all at once without cross-contamination. It's way more efficient but I miss the rumble of that one big machine doing the heavy lifting for the whole day. Anyone else make a switch like that in the last decade?