bake Special Report - Pizza 2021 - 16

Meet the
Doughminators™
General Mills Foodservice's flour experts
stand ready to serve operations and help
tackle common dough dilemmas.
Whether it's baking fresh baked goods or
perfecting a signature pizza crust, the foundation
for success begins with the dough.
That's why General Mills Foodservice is
proud to have a team of dedicated of experts
to work alongside pizzerias, bakeries and
foodservice operations at the ready to share
their expertise and help customers solve
dough dilemmas.
www.generalmillscf.com
Chef Tim Trainor, a member
of the Chefs of the Mills
Tom Santos, field sales rep at
General Mills Foodservice
As a rule of thumb, every 1°F
change in temperature can result in
a 3% change in yeast activity, Bright
explains. Therefore, if the pizza
maker changes water temperature
from 80°F to 60°F this can decrease
initial yeast activity by ~60%.
In-house controls
Whatever dough production method
is used, pizza makers need to follow
their own in-house controls. Dave
Krishock, bakery technical support
manager, Grain Craft, specifies that
if the mixing standards state Final
Dough Temperature (FDT) out of
the mixer should be 76-80 degrees,
then make sure there is a procedure
in place to achieve that temperature
range consistently.
" Doughs that come out of the
mixer colder/warmer than the
desired FDT, will perform differently, "
he explains. " Why? Because
the dough is alive! "
Besides selecting the correct flour
for a specific, desired crust type,
Krishock finds many pizza makers
are confused by type of yeast to
use and how to handle it properly.
Just like flour, yeast manufacturers
have a variety of yeast types for
the different dough processing
methods.
" Ratio of yeast in the dough
formulas can be adjusted to meet
The process starts with identifying the right
flour for the desired style of pizza crust.
16
the production needs of the pizza
maker and not the other way
around, " he shares.
Signature crust
Tom Santos, field sales rep at
General Mills Foodservice and
part of an esteemed team of dedicated
flour experts known as the
Doughminators™, explains that the
foundation of any great pizza is a
signature crust, which starts with
identifying the right flour for the
desired style of pizza crust and
then making sure all ingredients are
scaled properly and water temperature
is correct. " The best ingredients
cannot overcome a poorly made
dough, " he says.
Chef Tim Trainor, a member of
the Chefs of the Mills-specialized
culinary professionals at General
Mills Foodservice - points out that
the foundation is all about a highquality
flour and staying true to the
type of flour for your pizza offering.
Santos explains the process starts
with using high-quality flour. Using
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
GENERAL MILLS FOODSERVICE
http://www.generalmillscf.com http://www.bakemag.com

bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
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https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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