Hi,
Post mixing i get the dough out at approx 78 F, i soon begin balling the dough and send the same out to the refrigerator to retard for use the following day, all the balls made today to be for tomorrow only.
what should the temperature be on the refrigerator, i cross stack for a while and then stack em up.
Can someone help - Maybe tom.
Thanks & regards
Ravi.
Post mixing i get the dough out at approx 78 F, i soon begin balling the dough and send the same out to the refrigerator to retard for use the following day, all the balls made today to be for tomorrow only.
what should the temperature be on the refrigerator, i cross stack for a while and then stack em up.
Can someone help - Maybe tom.
Thanks & regards
Ravi.
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