Pizza Today - October 2020 - 23
some other action must be taken. In
this case, we have a couple of options.
One is to simply brush the edges of
the crust with oil. This will improve the
edge color, but it will not influence the
bottom crust color. If the edge color is
what you're looking for, this is a good
way to get the improvement you're
looking for. The other way is to add
dried, bakery-grade sweet dairy whey
to the dough formulation. Whey is
about 70 percent lactose (milk sugar),
so it has a very low sweetness rating, so
it will impart essentially no sweetness
to the finished crust. Lactose is also
reducing sugar so it aids in the Maillard browning reaction during baking,
thus enhancing crust color development. As a side benefit, it is also nonfermentable by the yeast, so it will still
be present even after much fermentation time, or days in the cooler. because
the whey is added to the dough, it
will influence the crust color on both
the top and bottom of the crust. The
amount of whey normally used to
impact crust color starts out at two or
three percent of the total flour weight
and goes up from there until the
desired effect on crust color is achieved.
While whey is in a dry, powder form,
it has very little influence on dough
absorption properties, so when starting
out using whey, don't add any additional water with the whey powder unless
you feel that it is absolutely necessary.
What's the ingredient that we
can use to reduce the snap-back of
our dough while stretching?
A: The ingredient is PZ-44. This
ingredient is what we call a "reducing
agent." When used in a dough, it will
cause the dough to become softer and
more extensible (less elastic). What
this means is that it will not exhibit the
snap-back characteristics during hand
or machine forming. When adding any
type of reducing agent to your dough,
care must be taken to prevent using it
in an excessive amount.
Since reducing agents work very fast,
their effects can be readily seen while the
dough is being mixed. Be aware that your
mixing time will most likely be shorter
than normal. And also, keep in mind that
these materials don't stop working in the
cooler, so your dough may become overly
soft if stored in the cooler for more than
two days. When used correctly, these
ingredients can be great assets, especially
if you shape your dough skins using a
dough press. When a dough press is
used, it is common to see the dough
shrink back as the pressure is released
from the press head. Judicious use of a
reducing agent can reduce or eliminate
this shrinkage, resulting in consistently
sized pizza skins. ■
TOM LEHMANN is
a former director at the
American Institute of Baking
in Manhattan, KS
O C T O B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 2 3
020_PIZ_1020_KK.indd 23
9/9/20 9:07 AM
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Pizza Today - October 2020
Table of Contents for the Digital Edition of Pizza Today - October 2020
Pizza Today - October 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Payroll
The Supply Chain
COVID-19 Positive Employees
Killer Meatballs
Rethink Anchovies
Pork Options
National Pizza Month
Miguel’s Pizza, Slade, KY
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - October 2020 - CT1
Pizza Today - October 2020 - CT2
Pizza Today - October 2020 - Pizza Today - October 2020
Pizza Today - October 2020 - Cover2
Pizza Today - October 2020 - Commentary
Pizza Today - October 2020 - 4
Pizza Today - October 2020 - 5
Pizza Today - October 2020 - 6
Pizza Today - October 2020 - 7
Pizza Today - October 2020 - Digital
Pizza Today - October 2020 - 9
Pizza Today - October 2020 - Conversation
Pizza Today - October 2020 - 11
Pizza Today - October 2020 - Mike’s Monthly Tip
Pizza Today - October 2020 - 13
Pizza Today - October 2020 - Man on the Street
Pizza Today - October 2020 - 15
Pizza Today - October 2020 - Building Blocks
Pizza Today - October 2020 - 17
Pizza Today - October 2020 - Tony’s Trending Recipe
Pizza Today - October 2020 - 19
Pizza Today - October 2020 - Knead to Know
Pizza Today - October 2020 - 21
Pizza Today - October 2020 - 22
Pizza Today - October 2020 - 23
Pizza Today - October 2020 - Destinations
Pizza Today - October 2020 - 25
Pizza Today - October 2020 - Payroll
Pizza Today - October 2020 - 27
Pizza Today - October 2020 - 28
Pizza Today - October 2020 - 29
Pizza Today - October 2020 - The Supply Chain
Pizza Today - October 2020 - 31
Pizza Today - October 2020 - 32
Pizza Today - October 2020 - 33
Pizza Today - October 2020 - COVID-19 Positive Employees
Pizza Today - October 2020 - 35
Pizza Today - October 2020 - 36
Pizza Today - October 2020 - 37
Pizza Today - October 2020 - 38
Pizza Today - October 2020 - 39
Pizza Today - October 2020 - Killer Meatballs
Pizza Today - October 2020 - 41
Pizza Today - October 2020 - Rethink Anchovies
Pizza Today - October 2020 - 43
Pizza Today - October 2020 - Pork Options
Pizza Today - October 2020 - 45
Pizza Today - October 2020 - National Pizza Month
Pizza Today - October 2020 - 47
Pizza Today - October 2020 - 48
Pizza Today - October 2020 - 49
Pizza Today - October 2020 - Miguel’s Pizza, Slade, KY
Pizza Today - October 2020 - 51
Pizza Today - October 2020 - 52
Pizza Today - October 2020 - 53
Pizza Today - October 2020 - 54
Pizza Today - October 2020 - 55
Pizza Today - October 2020 - Product Showcase
Pizza Today - October 2020 - 57
Pizza Today - October 2020 - Pizza Today Yellow Pages
Pizza Today - October 2020 - 59
Pizza Today - October 2020 - 60
Pizza Today - October 2020 - 61
Pizza Today - October 2020 - 62
Pizza Today - October 2020 - 63
Pizza Today - October 2020 - The Marketplace
Pizza Today - October 2020 - 65
Pizza Today - October 2020 - 66
Pizza Today - October 2020 - 67
Pizza Today - October 2020 - 68
Pizza Today - October 2020 - 69
Pizza Today - October 2020 - 70
Pizza Today - October 2020 - 71
Pizza Today - October 2020 - 72
Pizza Today - October 2020 - 73
Pizza Today - October 2020 - Expo Spotlight
Pizza Today - October 2020 - Cover3
Pizza Today - October 2020 - Cover4
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