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Down on Southeast Powell, Spielman Coffee Roasters is expanding into a new wholesale warehouse in the former Acme Donut space.
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These German kraut fermenters are the source of Spielman's signature sourdough starter that kicks off each batch of fresh bagels.
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Spielman's bagels begin with one of a few flour mixes. Further variation is added with toppings post-boil.
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The starter and other wet ingredients are measured out and mixed with the dry, and the blend is then kneaded by a massive spiral mixer and moved to a floured board.
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Strips of rested dough are then sliced from large piles and fed into the bagel machine which weighs and cuts uniform slices of dough and forms them into rounds.
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The bagel forming machine can churn out up to 3600 bagels per hour.
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The bagels are the rested for an additional period of time before heading to the 45-gallon boiler.
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The boiler is a major upgrade from Spielman's former production methods (using an old dorm-style hot plate and a stock pot).
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After boiling, sweet, savory, seedy, spiced, or salty toppings are added.
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An entire squad of "Vulcan" ovens can bake 20 sheets of bagels at a time.
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The finished product, and owner Rick Spielman.
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