Pizza base dough and preparation technology thereof
A technology for pizza and dough is applied in the field of pizza bottom dough and its preparation, and achieves the effects of being beneficial to large-scale production, good taste and simple preparation process
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[0015] The dough is processed 1-7 days from the beginning, and the record of the dough test includes the items tested every day, first of all, the date, dough size, color, whether there is moisture in the dough box, softness, elasticity, temperature, and whether there is air , noodle fragrance, sour taste.
[0016] A pizza bottom dough, characterized in that: the mass ratio of each component is: filtered water: 11.2kg, black rice flour: 2kg, American durum red spring wheat flour: 7.43kg, Australian durum wheat flour: 1.43kg, Canadian Red spring wheat flour: 11.14kg, low-sugar baking powder: 0.8kg, olive oil: 0.2kg.
[0017] Preparation process of pizza base dough:
[0018] 1) Refrigerate organic black rice with filtered water and brew for 15 hours at a temperature of 1--4°C. Grind the soaked black rice. It needs to be grinded twice during processing. When grinding the rice for the first time, remove the black rice particles The size of the ground particles is 4 meshes. In th...
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