Author Topic: The Fat Flake Pizza Dough  (Read 8599 times)

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Online norma427

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The Fat Flake Pizza Dough
« on: February 10, 2014, 09:27:58 PM »
I received a sample of fat flakes today and wanted to try a formulation incorporating the fat flakes.  I used about the same formulation as my boardwalk style dough, but only used 1% olive oil and used 3% fat flakes. 
The 3% of the fat flakes were incorporated in the last 4 minutes of the mix.  I tried to mix the same way I mixed the boardwalk style dough today at market in my Hobart, but this mix was in my Kitchen Aid mixer.  After the mix the fat flake dough was rolled out and then folded over.  The fat flake dough ball then was balled.  Everything appears to be okay, but there are bumps (or goose pimples) on the dough ball from the fat flakes.

Norma


Offline PizzaGarage

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Re: The Fat Flake Pizza Dough
« Reply #1 on: February 10, 2014, 10:14:03 PM »
Looking forward to seeing the results of this dough, I've always wanted to try these and wonder if they will create the open cell structure like they are supposed to....

Online Jackitup

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Re: The Fat Flake Pizza Dough
« Reply #2 on: February 10, 2014, 10:17:31 PM »
Hmmmm, looking forward to your results Norma!

jon
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Offline bigMoose

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Re: The Fat Flake Pizza Dough
« Reply #3 on: February 10, 2014, 10:49:46 PM »
I am surprised... I expected the fat flakes to be more regular in shape, like flattened orzo pasta.

Offline TXCraig1

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Re: The Fat Flake Pizza Dough
« Reply #4 on: February 10, 2014, 11:02:55 PM »
What sort of fat are the flakes made from?
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Re: The Fat Flake Pizza Dough
« Reply #5 on: February 10, 2014, 11:19:47 PM »
I have some frozen beef fat in the freezer I may have to play with. Thin slice on the meat slicer?? Or I wonder how it would dehydrate, not to render, just to get the extra moisture out?

jon
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Re: The Fat Flake Pizza Dough
« Reply #6 on: February 10, 2014, 11:21:07 PM »
What sort of fat are the flakes made from?

Would it make much difference, pork or beef, both have great flavor!

jon

Except of course to keep things kosher for those that prohibit themselves from pork products
« Last Edit: February 10, 2014, 11:27:33 PM by Jackitup »
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Offline pythonic

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Re: The Fat Flake Pizza Dough
« Reply #7 on: February 10, 2014, 11:23:49 PM »
This may be the 1st time fat flakes are being used in a NY style dough.  Gonna be interesting.

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Re: The Fat Flake Pizza Dough
« Reply #8 on: February 10, 2014, 11:58:34 PM »
Looks like mostly vegetable fats, I like the idea of beef or pork though, just sounds better to me anyway :drool: May have to play with this on my next stretch off work. Back to the grinder on Wed

jon


http://www.cargillfoods.com/na/en/products/oils-shortenings/Products/flakes/index.jsp

http://www.unimills.com/media/Brochures/Prifex.pdf
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Online norma427

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Re: The Fat Flake Pizza Dough
« Reply #9 on: February 11, 2014, 06:26:02 AM »
Looking forward to seeing the results of this dough, I've always wanted to try these and wonder if they will create the open cell structure like they are supposed to....

Hmmmm, looking forward to your results Norma!

jon

PizzaGarage and Jon,

I may not have picked the right formulation or amount of fat flakes to use in the fat flake dough. 

Norma

Online norma427

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Re: The Fat Flake Pizza Dough
« Reply #10 on: February 11, 2014, 06:32:23 AM »
What sort of fat are the flakes made from?

Craig,

I have the typical analysis for the fat flakes but really don't know if that would tell what the fat fakes are made from.  I was given the sample of the soy flake from Bunge which contains Trans Fat.  There is also a Palm flake which contain no Trans Fat.  The fat flakes description is white shortening flake intended to impart increased flakiness to baked goods, such as biscuits, dinner rolls, and pizza crusts. 

Norma

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Re: The Fat Flake Pizza Dough
« Reply #11 on: February 11, 2014, 06:33:36 AM »
This may be the 1st time fat flakes are being used in a NY style dough.  Gonna be interesting.

Nate

Nate,

I think the fat flake amount will need to be tested to see what happens.

Norma

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Re: The Fat Flake Pizza Dough
« Reply #12 on: February 11, 2014, 06:41:04 AM »
This is what the fat flake dough ball looks like this morning.  I did use warmer water than I normally do (because the ferment would not have had a one day cold ferment), but I think it has fermented a lot faster than my normal doughs.  The fat flake dough was put right into the refrigerator after balling. I wonder how a dough grows around those hard fat flakes.  The fat flakes feel like they are plastic.

I did not post this in my first post but the 3% number I used for the fat flakes was for the total weight of the dough.  I think I was a little low in adding fat flakes because it is recommended that a minimum of 5% fat flakes should be used up to a maximum of 15%.

If I have time this weekend I would like to try the fat flakes in a cronut dough.  This was the last time I tried out a cronut dough at Reply 39 http://www.pizzamaking.com/forum/index.php?topic=25666.msg287187#msg287187

Norma

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Re: The Fat Flake Pizza Dough
« Reply #13 on: February 11, 2014, 09:05:59 PM »
These were the results from using the flake flake dough at 3% of the total ingredients weight.  A big bubble appeared on the top of the dough ball while it was in the deli case.  I pinched the bubble at 2:34 PM and let the dough warm up at room temperature until 4:14 PM when it was opened.  The dough ball opened very easily and almost fell open.  The dough ball also opened very evenly.  I could feel the fat flakes in the skin when opening it but the flakes flakes did not affect the opening of the dough ball at all.

The pizza baked normally in my deck oven but needed a screen near the very end of the bake.  The rim crust spring was almost even all around the rim crust.  There was a very nice moist rim with good oven spring.

The fat flake pizza tasted very good and had what I called a different mouth feel than any other pizza I have ever made.  I can not explain the mouth feel right, but is was like it was almost silky in feel in my  mouth.  Steve also really liked this fat fake pizza.  The rim crust was different too in that is was somewhat crispy at the edges but very soft in the middle of the rim crust.

Another difference in this fat flake pizza was we left a slice sit out at room temperature from 4:27 PM until 6:00 PM.  That slice reheated just like it was a fresh out of the oven slice.  The cheese remelted the same as a fresh slice and the rim stayed as moist as it was right after the bake. 

The first time the pizza was cut with a rocker pizza cutter.  The slice that was left and then went from cold to reheated was then cut with a scissors after it was reheated.  I was surprised to see the oven spring in the whole slice that was cut with the scissors.

I started out by adding a lower amount of fat flakes than are recommended for the minimum amount.  I wonder what percentage I should try next.  :-\

Norma
     

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Re: The Fat Flake Pizza Dough
« Reply #14 on: February 11, 2014, 09:08:32 PM »
Norma

Online norma427

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Re: The Fat Flake Pizza Dough
« Reply #15 on: February 11, 2014, 09:11:36 PM »
Norma

Online norma427

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Re: The Fat Flake Pizza Dough
« Reply #16 on: February 11, 2014, 09:14:47 PM »
Norma


Offline jsaras

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Re: The Fat Flake Pizza Dough
« Reply #17 on: February 11, 2014, 10:25:12 PM »
Simply stunning
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Re: The Fat Flake Pizza Dough
« Reply #18 on: February 11, 2014, 10:32:08 PM »
Looks GREAT Norma. Almost has a ciabatta or thin focaccia like look to it. I would nail that in a second!!

jon
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Re: The Fat Flake Pizza Dough
« Reply #19 on: February 11, 2014, 10:39:32 PM »
Simply stunning

Jonas,

Thanks!  I was somewhat surprised what happened to the dough and final pizza. 

Norma

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Re: The Fat Flake Pizza Dough
« Reply #20 on: February 11, 2014, 10:42:07 PM »
Looks GREAT Norma. Almost has a ciabatta or thin focaccia like look to it. I would nail that in a second!!

jon

Thanks John!  I told Steve I wonder what would happen if I added the fat flakes to a Pizzarium dough.  I said I think I could get a much easier Pizzarium pie by using fat flakes.   >:D :-D

Norma

Offline bigMoose

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Re: The Fat Flake Pizza Dough
« Reply #21 on: February 12, 2014, 10:53:52 AM »
Great work!!  As for where to go next, I would suggest two concentrations to "bracket" the success.  I think I would drop it to 1% of finished dough ball weight to see if a "trace amount" has a noticeable effect.  Then I would double it to 6% to see if the effect enhances or develops some undesirable characteristic at a higher loading level.

I think you found an effect that enhances a pizza needing reheating!

BTW was the screen needed to slow down the crust browning, or some other reason?

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Re: The Fat Flake Pizza Dough
« Reply #22 on: February 12, 2014, 11:25:04 AM »
I'm thinking 3 cracker crust skins, layer of fat flakes beween each and rolll out........Hmmmmmmm......dock and bake!!

jon
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Re: The Fat Flake Pizza Dough
« Reply #23 on: February 12, 2014, 06:00:40 PM »
Great work!!  As for where to go next, I would suggest two concentrations to "bracket" the success.  I think I would drop it to 1% of finished dough ball weight to see if a "trace amount" has a noticeable effect.  Then I would double it to 6% to see if the effect enhances or develops some undesirable characteristic at a higher loading level.

I think you found an effect that enhances a pizza needing reheating!

BTW was the screen needed to slow down the crust browning, or some other reason?

Dave,

I don't think 1% of the finished dough ball weight would have much if any effect since I did not use the recommended 5% of fat flakes for the first attempt.  I am not sure if the fat flakes will enhance all pizzas that need reheating.  I guess more tests will tell.

The screen was needed because the edge of the bottom rim crust was getting baked too much.  The bottom edges were getting really dark in some places.  Maybe a different oven or different formulation would not give those results.

Norma

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Re: The Fat Flake Pizza Dough
« Reply #24 on: February 12, 2014, 06:03:49 PM »
I'm thinking 3 cracker crust skins, layer of fat flakes beween each and rolll out........Hmmmmmmm......dock and bake!!

jon

Jon,

Do you think if the fat flakes were not mixed in with a cracker style dough it would give good results?  With fat flakes and using the Blitz method the dough needs to be rolled out and then folded over.  Then the dough can be balled.

Norma