If i do a pj clone with milk powder will there be a significant diffrence to my dough or the finished product..u mentioned the browning effect with milk powder and doesnt sugar help up attain the same the thing ? Will there be too much lactose
It would depend on how much dry milk powder you use. If you use 4% like Tom Lehmann states, then you might reduce the amount of sugar in the PJ clone dough formulation. If you use 2.35%, you might not need to reduce the amount of sugar or, if you do, by less than you would using 4% dry milk powder.
By the way, you might want to take a look at the post at http://www.pizzamaking.com/forum/index.php?topic=39533.msg394860#msg394860
. If you look at the Nutrition Calculator at https://order.pizzahut.com/nutrition-calculator
and test out different BUILD YOUR MEAL combinations and check the ingredients list for the dough, you will see that PH no longer uses dry milk powder. You will also see that the pan pizza dough comprises the following ingredients:
DOUGH: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST. CONTAINS 2% OR LESS OF: SALT, SOYBEAN OIL, WHEAT GLUTEN, SUGAR, WHEY, ENZYMES, ASCORBIC ACID, SODIUM STEAROYL LACTYLATE
Similarly, the hand tossed dough comprises the following ingredients:
ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SOYBEAN OIL. CONTAINS 2% OR LESS OF: SALT, VITAL WHEAT GLUTEN, DATEM, SUGAR, ENZYMES, ASCORBIC ACID,
You will note that neither dough uses dry milk powder. So it appears that PH discontinued its use. However, PH is still using whey for its pan pizza dough.
Based on my understanding of FDA rules and regulations, there would be more than 2% yeast in both dough formulations. That would suggest that the doughs may be frozen doughs.