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?_Lehmann:

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Tom I use a par bake crust that I make myself. I would like to know what might be a good type of dough conditioner to use to help our crust not get as dry on crust edge when cooking the pizza on the par baked crust. Also need a better shelf life. I use a h&r flour and shortening in our dough w/small amount of powdered milk. thanks John S.
 
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