AGROPUR INGREDIENTS ingredients@agropur.c om WWW.AGROPURINGREDIENTS.COM THE COMPLETE GUIDE TO BAKING WITH PZ-44 & REDDI-SPONGE FOR MORE INFORMATION Please call us at 1-800-359-2345 if you have questions regarding Reddi-Sponge or PZ-44. We are available Monday through Friday 8am to 5pm and are pleased to answer any questions and help you through any difficulties in your bakery/pizza establishment.
INTRODUCTION TO REDDI-SPONGE Reddi-Sponge is a dairy based no-time dough developer that reduces costs by cutting floor time and reducing labor. It also improves handling characteristics, enhances grain, texture, volume and color. Reddi-Sponge has been used by tens of thousands of bakers in billions of pounds of dough for over 50 years. REDDI-SPONGE USAGE Scale Reddi-Sponge at 1-3% of flour weight (may eliminate nonfat dry milk or other dairy solids) Blend Reddi-Sponge with other dry ingredients into mixing bowl. DO NOT EXPOSE REDDI-SPONGE TO WATER BEFORE MIXING. Reduce your mixing time up to 40%. Floor time is reduced to 15-45 minutes or can be eliminated altogether. Continue your process as normal. PERFORMANCE CHECKLIST My mixing time is too long Increase Reddi-Sponge Decrease water Hold salt and add later I have difficulties machining my dough Increase Reddi-Sponge Increase mixing time to increase development of the dough Decrease water Decrease floor time or dough temperature I have too much color development during baking Correct for young dough Increase mixing time to develop the dough more Decrease sugar Check oven temperature Check baking time My dough is weak going into the oven Increase mixing time Decrease water Increase salt My crust is too soft Decrease amount of Reddi- Sponge Omit other dairy solids Decrease sugar Decrease shortening My dough is too young Increase mixing time to develop dough Decrease water Decrease salt Decrease shortening Increase yeast level or use yeast food Treat extremely hard water and/or excessive alkaline water I have slow proofing Decrease water Increase floor time Increase dough temperature Increase yeast level Increase mixing time I have oversized loaves Reduce Reddi-Sponge Reduce floor time Eliminate yeast food Use lower protein flour I have overaged dough Add part of overaged dough to new dough in mixer I have bucky dough that is hard to work Increase Reddi-Sponge
REDDI-SPONGE IN FROZEN DOUGH Every day more bakers are preparing doughs and freezing them for later use. This process is somewhat complicated and may cause problems. Using Reddi-Sponge and the following procedures will eliminate many of these problems. With these considerations, you will be able to make and freeze any dough in this booklet. A critical factor in frozen doughs is short storage stability of the yeast cell resulting in extended proof times. Proof times in frozen doughs vary directly with the amount of activation of the yeast cell prior to freezing. Activation by fermenting in a brew or sponge step before mixing the dough decreases shelf life of the frozen product unless high levels of yeast are added in the dough stage. Using Reddi-Sponge to provide the optimum mixing, machining and maturing properties not only doubles shelf life through elimination of fermentation steps, but also allows reduction of dough outlet temperature to 60-70 F. FORMULA INGREDIENTS IN FROZEN DOUGHS DIFFER SLIGHTLY FROM NORMAL PROCESS DOUGHS: 1. FLOUR Quality flour with high protein is recommended. Due to the youngness of the dough in the frozen condition, it is necessary to develop a good degree of dough strength simultaneously with the proofing of the dough piece. 2. YEAST One of the problems encountered in the freezing of the dough is the limited storage life of yeast in the frozen state. Experience has indicated that plus eight weeks of storage (frozen) life can be maintained by Adding fresh compressed yeast directly to the mixer without reconstitution or reactivation, which provides optimum protection against long time low temperatures Using a high quantity of yeast as a safety factor; and, Using a low dough temperature to further retard fermentation 3. FAT CONTENT A relatively high fat (lard, butter, shortening) content in the formula will assist in retarding the dough piece and affect the richness of the product. 4. REDDI-SPONGE The instant conditioning in the mixer will make the sponge dough or long developed straight dough unnecessary. Reddi-Sponge will also provide a proofed dough that has good strength and maturity even though the processing conditions are normal to a young type dough. Reddi-Sponge supplies sufficient dairy solids in the formula. 5. YEAST FOOD It is advisable to use a yeast food to supplement the yeast nutrients and oxidation. It is important to supply sufficient oxidation to develop dough strength during the time it takes to proof the dough. TIPS FOR PROCESSING FROZEN DOUGHS MIXING - Mix all ingredients together as in straight dough. Dough should pick up readily, continue to mix to thorough development. MIX TEMPERATURE - A cold dough (65-70 F) is desired to control fermentation and facilitate refrigeration. FLOOR TIME - 15 minutes, just sufficient time to recover from mixing and allow for machining.
BASIC WHITE BREAD Flour, white 100.0 13.5 lbs. Water, variable 62.0 1 gal. Yeast, compressed 3.25 7 oz. Sugar 6.0 12 oz. 2. Mix to thorough dough development with a final dough temperature of 82-86 F. 5. Bake. For a rich, white bread formula: Increase shortening to 5% (10oz.) Add 1-3% nonfat milk or buttermilk if desired. Add eggs if desired. ITALIAN BREAD Flour, white 100.0 14 lbs. 4 oz. Water, variable 58.0 1 gal. Yeast 2.0 4.5 oz. Reddi-Sponge Dough Conditioner 2.0 4.5 oz. Salt 1.5 3.5 oz. JEWISH WHITE/RYE BREAD Flour, white, rye 48.0 5 lbs. 12 oz. Flour, white, 1st clear 52.0 6 lbs. 4 oz. Water, variable 67.0 1 gal. Yeast 3.0 6 oz. Reddi-Sponge Dough Conditioner 2.0 4 oz. Shortening 1.5 3 oz. Sugar or malt 1.0 2 oz. Preferment * Ground Caraway 0.25 0.5 oz. 2. Mix to thorough dough development with a final temperature of 82-86 F. 3. Floor time: 20-40 minutes (longer time with lower temperature). Steam in oven. * Preferment - use a prepared rye ferment per manufacturer s recommendations, or use your regular prepared sour. HOME STYLE WHITE BREAD Flour, soft wheat 10.0 18 oz Flour, bread 90.0 12 lbs. Water, variable 63.5 1 gal. Yeast, compressed 3.2 6.5 oz. Shortening 4.0 8 oz. Sugar 3.0 6 oz. Salt 2.0 4.5 oz. Whole Egg, liquid optional optional Sweet dairy whey 4.0 8 oz. 5. Bake. DUTCHY CRUST BREAD Flour, white 100.0 14 lbs. Water, variable 58.0 1 gal. Yeast 3.0 7 oz. Reddi-Sponge Dough Conditioner 3.0 7 oz. Shortening 3.0 7 oz. Sugar 5.0 11 oz. Salt 2.0 4.5 oz. Eggs 5.0 11 oz. 3. Floor time: 20-50 minutes (longer time with lower temperature). TOPPING 2 oz. yeast, 15 oz. water - Add the yeast to the water and form a slurry. 19 oz. rice flour, 2 oz. sugar, 0.5 oz. salt - Add to the yeast slurry. 7.5 oz. water (170 F), 2 oz. shortening - Melt shortening into hot water. Add to slurry and mix well. Let stand approximately 1 hour. Apply with a brush about 2 oz. per loaf just before baking. 100% WHOLE WHEAT BREAD Flour, whole wheat 100.0 13 lbs. Water, variable 63.0 1 gal. Sugar* 5.0 10 oz. 2. Mix to thorough dough development. 2-3 minutes low, balance on high speed. Mixed dough temperature: 82-86 F. All whole wheat flour needs to be used for 100% whole wheat bread. *Sugar can be replaced by part brown sugar or honey. Reddi-Sponge reduces mix time and eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It relaxes the dough and increases its flowability for better machinability. Reddi-Sponge contributes milk solids for enhanced flavor, color and extended shelf life.
FRENCH BREAD Flour, bread 100.0 13.5 lbs. Water, variable 60.3 1 gal. Yeast, compressed 2.7 6 oz. Reddi-Sponge Dough Conditioner 2.5 5 oz. Shortening 2.0 4 oz. Sugar 2.0 4 oz. Salt 2.0 4.5 oz. 5. Bake. SWEDISH LIMPA BREAD Flour, dark rye 15.0 2 lbs. Flour, white, clear 85.0 12 lbs. Water, variable 58.0 1 gal. Yeast 4.0 9 oz. Reddi-Sponge Dough Conditioner 3.0 7 oz. Shortening 3.0 7 oz. Sugar* 8.0 1 lb. 2 oz. Molasses 7.0 1 lb Fine Orange Peel 3.5 8 oz. Caraway Seed 0.5 1 oz. Add peel when dough is almost mixed. Bake with steam. *Sugar or honey. PUMPERNICKEL BREAD Rye meal 20.0 2 lbs. 4 oz. Flour, dark rye 12.0 1 lb. 8 oz. Flour, white, 1st clear 68.0 7 lbs. 4 oz. Water, variable 72.0 1 gal. Yeast 2.5 5 oz. Reddi-Sponge Dough Conditioner 2.0 4 oz. Shortening 1.5 3 oz. Malt 1.0 2 oz. Sour dough * 7.0 12 oz. Ground Caraway 0.25 0.5 oz. Onions may be placed on top of the bread before baking. To maintain a shine or luster on the top crust, wash the bread lightly with water or starch glaze (2 qts. water boiled with 1.5 oz. cornstarch) as soon as it is removed from the oven. * Sour dough - a prepared culture can be used (per manufacturer s specifications) in place of the above specified 7% of prefermented dough (rye, water, yeast). RYE BREAD Flour, dark rye * 20.0 2 lbs. 10 oz. Flour, white, 1st clear 80.0 10 lbs. 6 oz. Water, variable 62.0 1 gal Yeast 3.0 6 oz. Reddi-Sponge Dough Conditioner 2.5 5 oz. Shortening 2.0 4 oz. Sugar 1.0 2 oz. Prepared Ferment ** Molasses 1.0 2 oz. 2. Mix to thorough dough development, 2-3 minutes on low, balance on high speed. Mixed dough temperature 82-86 F. Rye rolls may be made from the rye bread formula if the flour is decreased slightly. *Dark rye - medium rye can be used at 30%, replacing an additional 10% 1st clear flour. **Prepared ferment - per manufacturer s recommendations. IRISH BREAD Flour, white 100.0 13.5 lbs. Water, variable 60.0 1 gal. Reddi-Sponge Dough Conditioner 2.5 5 oz. Shortening 2.0 4 oz. Sugar* 1.0 2 oz. *Sugar can be replaced by malt (nondiastatic). OATMEAL BREAD Flour, white 100.0 13 lbs Water, variable 52.0 7 lbs Shortening 4.0 8 oz. Sugar * 8.0 1 lb. Oatmeal or Rolled Oats ** 25.0 3 lbs. 4 oz. Water 20.0 2lbs. 10 oz. *Sugar can be replaced by part brown sugar and honey **Soak oatmeal in cold water prior to mixing Reddi-Sponge reduces mix time and eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It relaxes the dough and increases its flowability for better machinability. Reddi-Sponge contributes milk solids for enhanced flavor, color and extended shelf life.
WHEATEN BREAD Flour, whole wheat 35.0 4 lbs. 8 oz. Flour, white, 1st clear * 65.0 8 lbs. 8 oz. Water, variable 64.0 1 gal. Yeast 3.0 6 oz. Shortening 2.0 4 oz. Sugar ** 5.0 10 oz. Molasses optional 2. Mix to thorough development. Mix 1-2 minutes at low, balance at high speed. Mixed dough temperature: 82-86 F. Percentage of white-whole wheat flour can vary. For larger loaf, increase the percentage of patent or clear flour and incorporate approximately 2% of molasses. For a heavier bodied loaf of wheaten bread, increase the percentage of whole wheat flour and incorporate honey as the sugar ingredient. * Bread flour or clear flour ** Sugar can be partially or completely replaced by honey. CRACKED WHEAT BREAD Flour, whole wheat 15.0 2 lbs. Flour, cracked wheat 20.0 2 lbs. 8 oz. Flour, white, 1st clear 65.0 8 lbs. 8 oz. Water, variable 64.0 1 gal. Yeast 3.5 7 oz. Sugar* 4.0 8 oz. 2. Mix to thorough dough development. Mixed dough temperature: 82-86 F. * Part or all of the sugar can be replaced by honey. TOMATO BREAD Flour, white 100.0 13 lbs. Water, variable 26.0 3 lbs. 6 oz. Sugar 4.0 8 oz. Tomato Juice * 36.0 4 lbs. 10 oz. * Add tomato juice to mixer after flour - just prior to mixing RAISIN BREAD Flour, white 100.0 13.5 lbs. Water, variable 60.0 1 gal. Yeast 4.0 8 oz. Sugar 5.0 10 oz. Eggs Optional Optional Raisins * 50-75 6 lbs. 10 oz. Prepare raisins (soak about 15 minutes in lukewarm water and drain). Add to dough approximately 1-2 minutes before finishing mixing. To add bread variety during certain holiday seasons, diced, mixed fruit may be added to the dough for specialty breads. * By law, raisin bread must contain 50% or more raisins, based on the weight of the flour. EGG BREAD Flour, white 100.0 13 lbs. Water, variable 62.0 1 gal. Shortening 6.0 12 oz. Sugar 5.0 10 oz. Eggs (yolks) 5.0 10 oz. 2. Mix to thorough dough development. Mixed dough temperature: 82-86 F. 3. Floor time: 20-50 minutes (longer time with lower temperature). For twist, braided or hearth baked-wash with egg-add sesame or poppy seed. Egg rolls are made from the egg bread dough. Strips must be tight and rolled into uniform shape and length. POTATO BREAD Flour, white 100.0 13 lbs. Flour, potato * 4.0 8 oz. Water, variable 64.0 1 gal. Sugar 2.0 4 oz. 2. Mix to thorough dough development. Mixed dough temperature: 82-86 F. * Flour, potato - several excellent types available (fermented, regular, blends) Reddi-Sponge reduces mix time and eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It relaxes the dough and increases its flowability for better machinability. Reddi-Sponge contributes milk solids for enhanced flavor, color and extended shelf life.
HARD ROLLS Flour, white 100.0 13 lbs. 10 oz. Water, variable 59.0 1 gal. Yeast 3.0 6 oz. Reddi-Sponge Dough Conditioner 2.5 5 oz. Shortening 2.0 4 oz. Sugar 2.0 4 oz. Salt 2.25 5.0 oz. Eggs White * 2.0 4 oz. Whole Egg ** 3-5 6-9.5 oz. 2. Mix to thorough dough development. Mixed dough temperature: 82-86 F. * Egg white are optional, water should be reduced by an equal amount, use of egg white produces crispy type crust. ** Whole eggs optional, water should be reduced by the amount of eggs used. Use of whole eggs produces rolls of the Kaiser Roll type. SOFT ROLLS Flour, white 100.0 13 lbs. Water, variable 62.0 1 gal. Yeast 5.0 10 oz. Shortening 6.0 12 oz. Sugar 10.0 1 lb. 4 oz. 2. Mix to thorough development. Mixed dough temperature: 80-84 F. 3. Floor time: 10-40 minutes (longer time with lower temperature). Includes hamburger, frankfurter, cloverleaf, parker house rolls. For automatic makeup, rapid recovery of yeast is necessary. To do this, condition yeast by placing all yeast, 1% sugar and 10% water (90 F) in bowl for 20 minutes before adding other ingredients and mixing. If using yeast food, increase amount. Mix dough and conditioned yeast very thoroughly. Give 5-10 minutes floor time at 80-82 F. BAGELS Flour, high gluten 100.0 14 lbs. Water, variable 60.0 1 gal. Yeast, compressed 2.0 4 oz. Shortening 1.0 2 oz. Sugar 1.0 2 oz. Reddi-Sponge Dough Conditioner 2.0 4 oz. 1. Weigh out all ingredients except water. Mix for 1 minute on No. 1 speed in a Hobart mixer. 2. Add water and mix at No. 1 speed to thorough development, with a final dough temperature of 76-78 F 3. Retard dough at 38-44 F for 18 hours. 4. Proof for 20 minutes at room temperature 5. Boil bagels for 2 minutes 6. Bake for 16 minutes at 450 F BUTTERFLAKE ROLLS Flour, white 100.0 14 lbs Water, variable 57.0 1 gal. Yeast 4.25 10 oz. Reddi-Sponge Dough Conditioner 3.0 7 oz. Shortening 4.0 9 oz. Sugar 8.0 1 lb. 2 oz. Eggs (yolks) 3.6 8 oz. Roll in * 20.0 3 lbs. 2. Mix to thorough development. Mixed dough temperature: 80 F. 3. Floor time: 10-25 minutes. Divide dough and make-up in cupcake pans. * Roll in a combination of butter and margarine or shortening. After floor time, follow with 2 four-fold rolls. (Note: puff paste and butter or shortening can also be used for roll-in. ) POTATO ROLLS Flour, potato* 20.0 2 lbs. 4 oz. Flour, white 100.0 11 lbs. Water, variable 70.0 7 lbs. 11 oz. Yeast 6.0 10.5 oz. Reddi-Sponge Dough Conditioner 3.0 5 oz. Shortening 10.0 1 lb. 2 oz. Sugar 12.0 1 lb. 5 oz. Salt 2.0 3.5 oz. Eggs ** 2. Mix to thorough dough development. Mixed dough temperature: 80-84 F 3. Floor time: 15-40 minutes (longer time with lower temperature). * Flour, potato - can vary 5-25%, adjust water accordingly. ** Eggs - 5-10% whole eggs can replace 5-10% water if desired. PITA BREAD Flour 100.0 15 lbs. Water, variable 55.0 1 gal. 1 oz. Yeast 1.0 2 oz. Reddi-Sponge Dough Conditioner 1.0-3.0 2 oz. - 6 oz. Salt 1.0 2 oz. 1. Mix all ingredients together until a smooth dough forms. 2. Floor time about 45 minutes. 3. Divide and round six ounce dough pieces 4. Sheet dough balls. 5. Final proof about 40 minutes 6. Bake 45-60 seconds at 700 F or in a conventional baker s over at 500-550 F until bread pockets. Reddi-Sponge reduces mix time and eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It relaxes the dough and increases its flowability for better machinability. Reddi-Sponge contributes milk solids for enhanced flavor, color and extended shelf life.
SWEET DOUGH Flour, cake 15.0 3 lbs. Flour, white bread 85.0 13 lbs. 10 oz. Water, variable 50.0 1 gal. Yeast 9.0 1 lb. 8 oz. Reddi-Sponge Dough Conditioner 3.0 8 oz. Shortening 10.0 1 lb. 11 oz. Sugar 16.0 2 lbs. 11 oz. Salt 2.0 5 oz. Eggs* 10.0 1 lb. 11 oz. Brown Sugar 4.0 11 oz. Flavor to suit (mace, nutmeg, lemon) 2. Mix to thorough dough development. Mixed dough temperature: 76-82 F 3. Floor time: 15-60 minutes (longer time with lower temperature). * Egg-yolk and whole eggs. For retarded doughs, mix at lower temperatures. SWEET DOUGH Sweet Dough Base * 70.0 6 lbs. 8 oz. Flour, white, patent ** 100.0 9 lbs. 8 oz. Water, variable 85.0 1 gal. Yeast 10.0 15 oz. Reddi-Sponge Dough Conditioner 3.0 7 oz. 2. Mix to thorough dough development. Mixed dough temperature: 76-82 F 3. Floor time: 20-50 minutes (longer time with lower temperature). * Base can be varied for richness of dough from 70-100 lbs. ** The base and all other ingredients are calculated on the added flour weight. SWEET DOUGH (Using Sweet Dough Base with Reddi-Sponge) (Deluxe) Flour, patent 80.0 15 lbs. Flour, white, pastry 20.0 3 lbs. 8 oz. Water, variable 45.0 1 gal. Yeast 8.0 1 lb. 8 oz. Reddi-Sponge Dough Conditioner 3.0 9 oz. Shortening 15.0 2 lbs. 12 oz. Sugar 20.0 3 lbs. 11 oz. Salt 1.5 5 oz. Eggs 21.0 3 lbs. 14 oz. Flavor (nutmeg, mace, lemon, orange) 0.5 1.5 oz. DANISH PASTRY Flour, pastry 25.0 4 lbs. Flour, white 75.0 14 lbs. Water, variable 45.0 1 gal. Yeast 6.0 1 lb. 1 oz. Reddi-Sponge Dough Conditioner 3.0 9 oz. Shortening 12.5 2 lbs. 4 oz. Sugar 16.0 2 lbs. 14 oz. Salt 1.5 4 oz. Eggs 12.5 2 lbs. 4 oz. 2. Mix to thorough dough development. Mixed dough temperature: 74-78 F 3. Floor time: Roll in after mixing. CROISSANTS Flour, bread 85.0 12 lbs. 2 oz. Flour, all purpose 15.0 21 lbs. 4 oz. Water, variable 55.0 1 gal. Yeast, compressed 7.0 1 lb. Reddi-Sponge Dough Conditioner 1.0 2 oz. Shortening 10.0 1 lb. 8 oz. Sugar 10.0 1 lb. 8 oz. Nonfat Dry Milk (high heat) 8.4 1 lb. 4 oz. Salt 1.3 3 oz. Eggs (whole) 11.3 1 lb. 11 oz. 2. Add water and mix to thorough development with a final dough temperature of 70-75 F 3. Floor time: 25-35 minutes (longer time with lower temperature). YEAST RAISED DONUTS Flour, bread 80.0 12 lbs. 2 oz. Flour, pastry 20.0 3 lbs. Water, variable 55.0 1 gal. Yeast 4.5 1 1 oz. Reddi-Sponge Dough Conditioner 2.5 6 oz. Shortening 8.0 1 lb. 3 oz. Sugar 5.0 12 oz. Salt 1.75 4 oz. Eggs 5.0 12 oz. Flavor (to suit) 2. Mix to thorough dough development. Mixed dough temperature: 83-85 F 3. Floor time: 30-40 minutes (longer time with lower temperature). 5. Frying: as normal. 2. Mix to thorough dough development. Mixed dough temperature: 76-82 F 3. Floor time: 20-50 minutes (longer time with lower temperature). * Dough temperature - lower for retarded doughs. Reddi-Sponge reduces mix time and eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It relaxes the dough and increases its flowability for better machinability. Reddi-Sponge contributes milk solids for enhanced flavor, color and extended shelf life.
PZ-44 INTRODUCTION TO PZ-44 PZ-44 is a powdered dough conditioner that makes your pizza dough easier to work without sacrificing the taste of your original recipe. With carefully blended natural ingredients like sweet dairy whey and a protein component called L-cysteine enhancing the dough, you spend less time handling, stretching and rolling. The result is time and money savings and consistent, quality dough without sacrifice. PZ-44 USAGE PZ-44 is easy to use. You don t even need to change your dough recipe. PZ-44 adapts to your operation s needs, and even allows a margin of error for inexperienced employees! We suggest using PZ-44 at 1-2% of flour weight. (See Chart) Scale PZ-44 into mixer with flour Watch PZ-44 reduce your mixing time up to 30%. After mixing, roll into dough balls and use or store as usual. TIPS FOR REFRIGERATED DOUGH Almost any PZ-44 crust formula will work with refrigerated dough. Simply follow a few basic rules: Use a flour with a protein level of at least 12.5%. With a lower protein flour, the dough may lose strength over extended refrigeration, affecting quality when it reaches room temperature. Sugar content should be 3% or more. This sugar content allows the yeast in your dough to reach peak performance. Instant or dry yeast should be suspended and activated in warm water (95-105 F) prior to addition to the dough. Compressed yeast should be crumbled before addition. Apply vegetable oil on dough balls to prevent sticking and drying of the dough. Dough balls may remain in the retarder for a maximum of 3 days and should be used within 2 hours after removing from the retarder. For thin pizza crusts, remove dough balls from the retarder, keep them covered and warm at room temperature until easily sheeted. For thick crusts, keep covered and warm until easily sheetable. After sheeting, give the dough an initial proof of approximately 1 hour. ENHANCING YOUR PIZZA DOUGH FLOUR BATCH SIZE NOTE: There are many ways to stretch your dough with PZ-44. Look over these helpful hints: USE 2% PZ-44 W/PIZZA FLOUR If dough is tough, elastic or shrinks, increase the amount of PZ-44. If dough is too soft or sticky, decrease the PZ-44. USE 1% PZ-44 W/BREAD FLOUR 10 lbs. 3.0 oz. 1.5 oz. 25 lbs. 8.0 oz. 4.0 oz. 30 lbs. 9.5 oz. 4.5 oz. 50 lbs. 16.0 oz. 8.0 oz. FLOUR: High protein (pizza) flours are about 14% protein and give desirable crispness. Lower protein flours are about 12% protein and usually work best for thick crust pizza, making the pizza chewy but not tough. WATER: Normally 45%-55% water in thin crust pizza helps you obtain a crispy crust. When you use PZ-44, handling the dough with lower amounts of water is not a concern because your dough will be soft and easy to handle. Thick crust pizza usually requires water levels of 55%-65%. SALT: A range of 1.5%-2% is adequate for thick and thin crust pizza. SUGAR: Normal sugar levels for same day bake is 1.5%-2%. For refrigerated or retarded dough, use 3%-4%
PZ-44 THIN CRUST PIZZA Flour, high gluten 100.0 Water, variable 48.0-55.0 Sugar 1.5-2.5 Salt 1.75-2.0 Yeast, compressed 0.5-2.0 Oil 2.0-5.0 PZ-44 Dough Conditioner 1.0-2.25 2. Mix at low speed until the dough has a smooth and uniform appearance. The desired dough temperature after mixing is 80-85 F. 3. Scale dough into desired weight pieces. 4. Form dough into round balls and give a 5-15 minute floor time. 5. Sheet or stamp dough to desired size. 6. Top and bake as normal THICK CRUST PIZZA Flour, bread 100.0 Water, variable 48.0-60.0 Sugar 1.5-2.5 Salt 1.5-2.0 Yeast, compressed 1.0-2.0 Oil 3.0-6.0 PZ-44 Dough Conditioner 1.0-2.0 2. Mix at low speed until the dough has a smooth and uniform appearance. The desired dough temperature after mixing is 80-85 F. 3. Scale dough into desired weight pieces. 4. Form dough into round balls and give a 5-15 minute floor time. 5. Sheet or stamp dough to desired size. 6. Give dough a final proof of 60 minutes, 85 F and 80% RH. 7. Top and bake as normal. WHEAT FLOUR TORTILLAS Flour 100.0 Water 51.0 Salt 1.5 Fumaric Acid 0.3 Sodium Bicarbonate 0.6 Sodium Aluminum Phosphate 0.58 Potassium Sorbate 0.4 Sodium Propionate 0.5 Shortening 8.8 PZ-44 Dough Conditioner 1.25 1. Mix dry ingredients on No. 1 speed of Hobart mixer. 2. Add shortening and mix for 8 minutes on No. 1 speed. 3. Add water and mix on No. 2 speed until gluten development. 4. Rest dough for 5 minutes. 5. Divide and round. 6. Proof for 15 minutes at 84 F and 80% RH. 7. Press/sheet and bake. THIN CRUST REFRIGERATED DOUGH Flour, high gluten 100.0 Water, variable 48.0-55.0 Sugar 3.0-4.5 Salt 1.5-1.75 Yeast, compressed 0.5-2.0 Oil 2.0-5.0 PZ-44 Dough Conditioner 1.0-2.25 2. Mix at low speed until the dough has a smooth and uniform appearance. The desired dough temperature after mixing is 75-80 F. 3. Scale dough into desired weight pieces. 4. Form dough into round balls. Give an application of vegetable oil to the dough balls to prevent sticking and to retard crust formation. 5. Dough can be retarded for 3-4 days maximum. 6. Remove dough balls from retarder. Sheet or stamp as soon as dough can be passed through without tearing. Place dough in prepared pan. 7. Top and bake as normal. THICK CRUST REFRIGERATED DOUGH Flour, bread 100.0 Water, variable 48.0-60.0 Sugar 3.0-6.0 Salt 1.75-2.0 Yeast, compressed 1.0-2.0 Oil 3.0-6.0 PZ-44 Dough Conditioner 1.0-2.0 2. Mix at low speed until the dough has a smooth and uniform appearance. The desired dough temperature after mixing is 75-80 F. 3. Scale dough into desired weight pieces. 4. Form dough into round balls. Give an application of vegetable oil to the dough balls to prevent sticking and to retard crust formation. 5. Dough can be retarded for 3-4 days maximum. 6. Remove dough balls from retarder. Sheet or stamp as soon as dough can be passed through without tearing. Place dough in prepared pan. 7. Give dough a final proof of 60 minutes, 85 F and 80% RH. 8. Top and bake as normal. LOW-FAT WHEAT FLOUR TORTILLAS Flour 100.0 Water 51.5 Salt 1.5 Fumaric Acid 0.3 Sodium Bicarbonate 0.6 Sodium Aluminum Phosphate 0.58 Potassium Sorbate 0.4 Sodium Propionate 0.5 Shortening 1.6 PZ-44 Dough Conditioner 1.25 1. Mix dry ingredients on No. 1 speed of Hobart mixer. 2. Add shortening and mix for 8 minutes on No. 1 speed. 3. Add water and mix on No. 2 speed until gluten development. 4. Rest dough for 5 minutes. 5. Divide and round. 6. Proof for 15 minutes at 84 F and 80% RH. 7. Press/sheet and bake. PZ-44 eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It reduces mix time, improves machinability and contributes milk solids for enhanced flavor and color.