Author Topic: black spots on surface  (Read 538 times)

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Offline air540g

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black spots on surface
« on: January 09, 2014, 12:10:24 PM »
after 3day cold ferments, there are many black spots on the surface.

It is not a dirty dough.

I don't know the reason. Who can tell my why?

This dough is made from factory.

There are many materials in the dough: pz44,   Glycerin Esters of Fatty Acids,liquid paraffin.

Who can give me  the pz44 nutrition facts ?



« Last Edit: January 09, 2014, 12:28:37 PM by air540g »


Offline dmcavanagh

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Re: black spots on surface
« Reply #1 on: January 09, 2014, 04:40:39 PM »
those are simply dead yeast cells, very common in doughs placed in long term cold storage, no need for concern.

Offline Pete-zza

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Re: black spots on surface
« Reply #2 on: January 09, 2014, 04:49:28 PM »
air540g,

This is a subject that comes up fairly often. You might want to read the thread, including the many links in that thread, at http://www.pizzamaking.com/forum/index.php/topic,12818.msg124032.html#msg124032. I have never read about the use of liquid paraffin in a pizza dough so I can't help you with that.

The PZ-44 product was sold in January, 2013 by Foremost Farms to a Canadian company called Agropur. Foremost Farms used to have a spec sheet for the PZ-44 but the link to that spec sheet no longer works. However, an Agropur representative posted on the forum a while back, at http://www.pizzamaking.com/forum/index.php?topic=29012.0, where that representative provided an email address for inquiries. You can also visit the Agropur website at http://www.mainstreetingredients.com/Our-Products/Brands/ReddiSponge.aspx?pz-44.

Peter

Offline Pete-zza

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Re: black spots on surface
« Reply #3 on: January 09, 2014, 04:55:04 PM »
air540g,

After I posted, I used the old link to the specs for the Foremost Farms PZ-44 product in the Wayback Machine archives and found the document at http://web.archive.org/web/20111124052707/http://www.foremostfarms.com/Commercial/pdfs/Specifications/TDS_PZ44_450.pdf.

Peter