Author Topic: esl-7  (Read 693 times)

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Offline jake47591

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esl-7
« on: December 17, 2012, 11:44:25 PM »
Just curious if anyone uses this in their dough? I believe it is supposed to help in the elasticity of the dough and possibly prolong the life of the dough. I may have misunderstood my sales rep, but the thing that stuck out to me was that it helps speed up the fermentation process. I own a small pizzeria, so speeding up the fermentation process would benefit me tremendously on those days that we get hit with a big rush and have to use "emergency dough".


Offline Chicago Bob

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Re: esl-7
« Reply #1 on: December 17, 2012, 11:53:33 PM »
Do you have a link for this product?
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: esl-7
« Reply #2 on: December 18, 2012, 04:35:35 AM »
Jake,

I don't know if you meant EL-7 instead of esl-7, but Norma experimented with the ES-7 product and described her efforts starting at Reply 68 at http://www.pizzamaking.com/forum/index.php/topic,13820.msg143789.html#msg143789. There are also other dough conditioner products discussed in the same thread.

Peter