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Author Topic: Dough improver storage use in pizza?  (Read 164 times)

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Offline MadMatt

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Dough improver storage use in pizza?
« on: June 21, 2021, 08:56:57 AM »
Thinking of buying some dough improver mostly for bread loafs, rolls, and sweet rolls like cinnamon buns, chelsea buns etc to 


Here are the ingredients from one I found reasonably priced on ebay

Calcium Sulphate*, Emulsifiers: Sodium Stearoyl-2-lactylate,Mono-and Diacetyltartaric Acid Esters of Mono-and Diglycerides of Fatty Acids;SoyaFlour, WheatFlour (WheatFlour, Calcium Carbonate, Iron,Niacin, Thiamin), Dextrose, FlourTreatment Agent: Ascorbic Acid; Enzymes*.[*Donot need to be declared in final product]


Is there any point in putting it in pizza? especially thin kind.  I imagine a  thick bread like slab pizza would see a benefit.


Can you store it in the freezer like flour to make it last longer? would take me awhile to use it all up.


Thanks
 
 



Offline MadMatt

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  • Location: UK
  • I Love Pizza!
Re: Dough improver storage use in pizza?
« Reply #1 on: June 21, 2021, 09:06:39 AM »
Just found .pdf  says product not  suitable for freezing   

 ::)

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