Author Topic: Dough relaxer?  (Read 2403 times)

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piroshok

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Dough relaxer?
« on: July 20, 2005, 08:01:08 PM »
Have any of you guys in The USA heard or used this Lora Brody's Dough Relaxer?
It has good properties especially used for thin crust pizzas and high gluten flours.
http://www.globalgourmet.com/food/special/brody/pizza.html
 
thanks


Offline Pete-zza

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Re: Dough relaxer?
« Reply #1 on: July 20, 2005, 08:13:25 PM »
piroshok,

Randy tried it and didn't like it, and Steve apparently had the same experience; see http://www.pizzamaking.com/forum/index.php/topic,76.msg519.html#msg519. I have a can of the Brody product but haven't tried it yet. My problem is usually the opposite--too much extensibility. Maybe I will try it sometime for a same-day dough with highly elastic tendencies.

Peter

Offline Steve

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Re: Dough relaxer?
« Reply #2 on: July 21, 2005, 09:52:05 PM »
Didn't like it. :-\ It added a "funky" taste to the dough/crust.
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Offline Pete-zza

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Re: Dough relaxer?
« Reply #3 on: November 14, 2005, 06:38:17 PM »
When I was working on the Glossary recently and researching dough relaxers, I came upon a website that said that the Lora Brody Dough Relaxer product had been discontinued. When I went to the Lora Brody website today and clicked on the "order" link, I was redirected to a link at cooking.com that confirmed it: http://www.cooking.com/products/shprodde.asp?SKU=104796. So, it is true. The product has been discontinued.

I once analyzed the ingredients of the product, and even have a can of the stuff that I bought from King Arthur to experiment with, but I never quite understood the need for the dough relaxer. It looks like the other dough conditioning products have also been discontinued. When I checked at the KA website, I see that the dough relaxer product is still available, at full price (at least cooking.com reduced the price before running out). KA is crafty about discontinued products. Usually a hint that a product has been discontinued and about to be jettisoned by KA from their catalogue is a price reduction. But they will never tell you that the product has been discontinued. At least I don't ever recall a statement to that effect.

Peter

Offline ZekeTheCat

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Re: Dough relaxer?
« Reply #4 on: November 14, 2005, 09:26:37 PM »
Anybody ever try PZ-44 ? Any opinions pro or con ?

http://www.foremostfarms.com/products/ingredient/ingredient_pizza.asp

Offline Pete-zza

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Re: Dough relaxer?
« Reply #5 on: November 14, 2005, 09:38:38 PM »
I once looked into it but it is a product that is sold to the trade in large bags. When I last looked into it I saw that it was a 50-lb. bag at a bakery distributor near me. PZ-44 is most often used to increase the extensibility of doughs made with high-gluten flours. I have never had a problem with elasticity with doughs so I never even found a reason to try the Brody product.

Peter


 

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