Hi guys, bit of a problem with par baking that i hope someone with more expertise could help me with. I’m currently setting up a business selling chilled pizzas to supermarkets and local stores. Everything is coming along well… the labels are designed, i have the equipment to seal the pizzas and just today ive sent off 7 pizzas to a food lab to have tests carried out over the next week to determine the shelf life of the product. The only problem i’m stuck on is the par-baking of the crusts. I understand that the bases must be par baked to kill the yeast activity but im unsure as to what temperature the bases should be cooked to. I’ve been using a probe thermometer but im not sure of the temperature the yeast will actually die at. Also the bases seem to really dry out - should i increase the water in the dough? Currently when i remove the pizzas from my deck oven i allow them to cool to 5 degrees c / 41 degrees f. I then apply sauce and toppings then seal them and put them straight in the refrigerater. The bases are rock hard though and the uneven surface makes it very difficult to apply the sauce. Another problem is that the bases bubble up in the oven… perhaps because there there is no sauce, cheese and topping to weigh them down? Should i reduce the yeast %? The bases are cooked on screens. I’ve tried different oven temperatures from 200c/392f to 300c/572f but it doesnt stop it happening.
Thanks guys, any suggestions are very greatly appreciated
Mike
Thanks guys, any suggestions are very greatly appreciated
Mike
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