New member here.

[michaelbmullen1]

Hello, my name is Michael.  I am a pasta manufacturer in Florida, recently assigned the task of making frozen balls of pizza dough for a local chain of pizzarias.  I have a 140 quart Hobart mixer and a conical forming machine.  I am looking for help with extending the shelf life.  Also I am having a problem with the strength of the multigrain variety of dough.
Any help would be greatly appreciated.

[norma427]

Michael,

I had some samples sent to me by Caravan products, one of them which was Caravan Dough Freeze pictured at  http://www.pizzamaking.com/forum/index.php/topic,13820.msg138730.html#msg138730  I never had a formulation to try out the dough freeze, so I am not sure how it would work out for you though.

At Reply 8 http://www.pizzamaking.com/forum/index.php/topic,13820.msg138841.html#msg138841 is a description of Caravan Dough Freeze.  Dough Freeze 2 is a 2% conditioner formulated for frozen dough shelf life.

Peter posted a link at Reply 13 http://www.pizzamaking.com/forum/index.php/topic,13820.msg138924.html#msg138924 where someone can purchase the Caravan Dough Freeze online.

Norma