PZ - 50 Dough Conditioner - Specially Formulated Powdered Dough Conditioner For Pizza Crusts, Tortillas, Pie Crusts And Calzones - Swissbake

PZ - 50 Dough Conditioner - Specially Formulated Powdered Dough Conditioner For Pizza Crusts, Tortillas, Pie Crusts And Calzones 

PZ-50 is a powdered dough conditioner specially formulated with natural ingredients like palm derived emulsifiers, reducing agents, sweet milk whey and latest enzymes. It makes your dough easier to work and stretch

Benefits

+ Reduces mixing time 

+ Makes dough easier to process 

+ Reduces shrinkage 

+ Perfect crust texture & colour 

+ Consistent results every time

Thin Crust Pizza

Baker Recipe 

Flour                                                                   100 %   
PZ-50 DOUGH CONDITIONER                                 5 %
Oil                                                                        2 %
Water                                                                   48 % - 55 %
Dry Yeast                                                              2 %

Baking Method

Scale all ingredients into mix bowl. Mix at low speed for 4 minutes + medium speed for 5 minutes or until the dough has a smooth and uniform appearance. The desired dough temperature after mixing should be 26°C -28°C. Scale the dough into desired weight pieces. Form the dough into round balls and give a 15 - 20 minute fermentation time. Sheet the dough to the desired size.Top and bake as normal 

Thick Crust Pizza

Baker Recipe 

Flour                                                                   100 %   
PZ-50 DOUGH CONDITIONER                                 5 %
Oil                                                                        3 % -2 %
Water                                                                   48 % - 60 %
Dry Yeast                                                              2 %

Baking Method

Scale all ingredients into mix bowl. Mix at low speed for 4 minutes + medium speed for 5 minutes or until the dough has a smooth and uniform appearance. The desired dough temperature after mixing should be 26°C -28°C. Scale the dough into desired weight pieces. Form the dough into round balls and give a 15 minute fermentation time. Sheet the dough to the desired size. Give the dough a final proof of 50 - 60 minutes, 32°C and 75 % RH. Top and bake as normal. 

Thin Crust Refrigerated Pizza Dough

Baker Recipe 

Flour                                                                   100 %   
PZ-50 DOUGH CONDITIONER                                 5 %
Sugar                                                                   1 % -2 %
Oil                                                                        3 % - 5 %
Water                                                                   48 % - 55 %
Dry Yeast                                                              2 %

Baking Method

Scale all ingredients into mix bowl. Mix at low speed for 4 minutes + medium speed for 5 minutes or until the dough has a smooth and uniform appearance. The desired dough temperature after mixing should be 26°C -28°C. Scale the dough into desired weight pieces. Form the dough into round balls. Apply vegetable oil to the dough balls to prevent sticking and to retard crust formation. Now the dough can be retarded for 3 - 4 days maximum. Remove the dough balls from retarder. Sheet as soon as the dough can be passed through without tearing. Place dough in prepared pan. Top and bake as normal.

Thick Crust Refrigerated Pizza Dough

Baker Recipe 

Flour                                                                   100 %   
PZ-50 DOUGH CONDITIONER                                 5 %
Sugar                                                                   1 % -2 %
Oil                                                                        3 % - 5 %
Water                                                                   48 % - 60 %
Dry Yeast                                                              2 %

Baking Method

Scale all ingredients into mix bowl. Mix at low speed for 4 minutes + medium speed for 5 minutes or until the dough has a smooth and uniform appearance.The desired dough temperature after mixing should be 26°C -28°C. Scale the dough into desired weight pieces. Form the dough into round balls. Apply vegetable oil to the dough balls to prevent sticking and to retard crust formation. The dough can be retarded for 3 - 4 days maximum. Remove the dough balls from retarder. Sheet the dough as soon as the dough can be passed through without tearing. Place the dough in prepared pan. Give the dough a final proof of 60 minutes, 32° C and 75% RH. Top and bake as normal.

 Quick Tips

• Use a flour with a protein level of at least 12.5%. 
• With a lower protein, the dough may lose strength over extended refrigeration, affecting quality when it reaches room temperature.
•  Increased sugar content for retardation process. 
• More sugar content allows the yeast in your dough to reach peak performance. Instant or dry yeast should be suspended and activated in warm water 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

SwissBake Is Leading Supplier, Exporter and Manufacturer of bakery ingredients across Asia, Middle East, Africa and Europe.