Author Topic: Bulk dough.  (Read 594 times)

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Offline osloslosher

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Bulk dough.
« on: November 16, 2011, 02:20:56 AM »
If I have found a dough recipe that I like and wanted to start making it in larger quantities are there any "wildcards" I need to take into consideration.  I am use to making 2-5 pound batches of dough and will be looking to make 30-40 pound batches when I open my pizza stand.  I have access to an industrial mixer, but do I have to worry about adjusting ingredient percentages or the rate and order I add ingredients?  Thanks.