alotadough
New member
Hi Tom
I’m a 5 unit (soon to be 7) independant pizza operator. I’m in the process of having my flour and ingredients pre mixed into 1 bag, so all my employees have to do is dump bag in mixer and add water. My problem is that one of my stores we have has to use 50% less salt because of salt content in the town water is higher than the other stores. The company I’m dealing with suggests going with less salt in the premix and adding the difference to the other stores. Just wondering if you ever come across this problem and if you have a different solution.
I’m a 5 unit (soon to be 7) independant pizza operator. I’m in the process of having my flour and ingredients pre mixed into 1 bag, so all my employees have to do is dump bag in mixer and add water. My problem is that one of my stores we have has to use 50% less salt because of salt content in the town water is higher than the other stores. The company I’m dealing with suggests going with less salt in the premix and adding the difference to the other stores. Just wondering if you ever come across this problem and if you have a different solution.
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