Viewing 2 reply threads
  • Author
    Posts
    • Profile PhotoRAYMOND
      Participant
      @racinray
      Post count: 3

      Hello,
      I am new to this forum and I am seeking a dough conditioner/s which will improve dough handling by increasing extensibility during the stretch process of pizza dough, reduce proofing time and I would like to obtain a lighter, more airy crumb with a slight nutty flavor. Thank you all in advance for your suggestions. Hopefully I posted this question in the right place.

    • Profile PhotoRAYMOND
      Participant
      @racinray
      Post count: 3

      Hi Lin.
      Thank you for getting back to me. I am doing testing right now using 680 g
      dough balls of “All Trumps” high gluten flour. Protein 14.2% – Ash 0.56% –
      Moisture 14.0% * NOT BLEACHED – NOT BROMATED. I have come across a company
      by the name of LALLEMAND who advertises a few products I am interested in
      learning more about, INSTAFERM 03, FERMAID SR & SSR and ESSENTIAL ER but
      they do not respond to my emails nor to voicemails I have left lately. If I
      incorporate L-Cysteine into my dry ingredients, would that produce the
      results I am seeking? I appreciate any and all information you can provide
      me. I am desperately trying to improve my Pizza dough characteristics. Thank
      you for your assistance!!

      Thank you,
      Ray

    • Profile PhotoJoanna Evoniuk
      Keymaster
      @evoniuk
      Post count: 3

      Oops! Looks like @lin-carson earlier post got deleted. The first response on Oct 19th was:

      Hi  @racinray

      Great question. One of the biggest challenges with pizza dough is extensibility with a good volume. May I ask what size doughs are you mixing, and what kind of flour (protein %) are you using?

Viewing 2 reply threads
  • You must be logged in to reply to this topic.