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Author Topic: dough condensation  (Read 152 times)

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Offline mmxxxii

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dough condensation
« on: May 28, 2022, 10:29:53 PM »
I work for a pizza place that keeps the dough in a walk-in fridge. the temp though is only around 35 so a lot of condensation ends up on the dough when we try to use it. do yall have any ideas on how we can mitigate the condensation?

Online scott r

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Re: dough condensation
« Reply #1 on: May 28, 2022, 10:56:11 PM »
To fix this issue all you need to do is cross stack the doughs open in your walk in for an hour before you close them.  You can leave them open for longer than that if you want too, but eventually they will start to dry out.  Beware that your dough will be less fermented now because it is cooling down quicker, so you may want to up the yeast amount just slightly to compensate for this.

Good luck!

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