My aunt wants to start her own bakery where she is planning to sell different kinds of biscuits, cakes, and desserts. But she cannot afford to buy an industrial oven right now as she wants to start small.
So my questions are,
- What types of oven (traditional, convection, convection-microwave, etc.) are best for commercial scale baking (especially cakes)?
- What are the most important qualities of a commercially available oven/microwave for good, consistent baking results?