Non-ADA
Dough Conditioners
PZ-44®
PZ-44 DOUGH CONDITIONER
PZ-44 is a powdered dough conditioner that makes your pizza dough easier to work without sacrificing the taste
of your original recipe. With carefully blended natural ingredients like sweet dairy whey and a protein component
called L-cysteine enhancing the dough, you spend less time handling, stretching and rolling. The result is time
and money savings and consistent, quality dough without sacrifice.
APPLICATIONS
PIZZA CRUSTS
Frozen
Thick Crust Pizza
Thin Crust Pizza
Thick Crust Refrigerated
Thin Crust Refrigerated
Wheat Crust
TORTILLAS
Regular
Wheat
Low-Fat
top 4 reasons to use PZ-44>
fresh >
frozen>
Reduce Snapback and Buckiness >
If your dough is too elastic, with a lot of snapback, PZ-44 helps to create a dough
that is easier to shape into skins, press into pans, or to put through sheeters and
dies to form into skins.
Cutback on Dough Relaxation Time Requirements >
PZ-44 eliminates the need for fermentation through the gluten development action
of L-cysteine.
thin>
It’s easy to use ! >
You don’t even need to change your dough recipe. PZ-44 adapts to your operation’s
needs, and even allows a margin of error for inexperienced employees!
Simple ingredients >
PZ-44 is a proprietary blend of fresh dairy whey and L-cysteine; it doesn’t contain
added salts, fats, sugars or starches! In nature Cysteine is naturally occurring in high
protein foods including: eggs, dairy, poultry, red peppers, garlic, onions, broccoli,
brussel sprouts, oats, granola, wheat germ and sprouted lentils.
PZ-44® USAGE
•
•
•
•
thick>
tortillas>
We suggest using PZ-44 at 1-2% of flour weight.
Scale PZ-44 into mixer with flour
Watch PZ-44 reduce your mixing time up to 30%.
After mixing, roll into dough balls and use or store as usual.
800.359.2345 • [email protected] • 2340 Enterprise Ave, La Crosse, WI 54603
ENHANCING YOUR PIZZA DOUGH
Try a Recipe from the
There are many ways to stretch your
dough with PZ-44. Look over these
helpful hints:
Ingredients
%
50 lb Batch
26 oz Dough Ball
FLOUR:
High Gluten Flour
100
32 lb
16 oz
Water
54
17 lb 4oz
8-3/4 oz
Instant Dry Yeast
1
5 oz (or 1.5 oz if
retarding)
2-1/2 t
Salt
2
10-1/4 oz
1-5/8 t
Sugar
1
5 oz
1-1/8 t
PZ-44
2
10-1/4 oz
1-5/8 t
Vegetable Oil
2
10-1/4 oz
.3 oz
WORLD PIZZA CHAMPIONS
High protein (pizza) flours are about 14% protein and give
desirable crispness. Lower protein flours are about 12% protein and usually work best for thick crust pizza, making the
pizza chewy but not tough.
WATER:
Normally 45%-55% water in thin crust pizza helps you obtain a crispy crust. When you use PZ-44, handling the dough
with lower amounts of water is not a concern because your
dough will be soft and easy to handle. Thick crust pizza usually requires water levels of 55%-65%.
SALT:
A range of 1.5%-2% is adequate for thick and thin crust pizza.
SUGAR:
Normal sugar levels for same day bake is 1.5%-2%. For refrigerated or retarded dough, use 3%-4%
OFFICIAL DOUGH CONDITIONER
PZ-44® VARIETIES
PZ-44 Original
•
Recommended applications: pizza dough, tortillas, pie crusts, bread sticks, and calzones
PZ-44 Double Strength
•
Recommended applications: tortillas
Flour Batch Size
2% Using Pizza Flour
1% Using Bread Flour
10 lbs
3.0 oz
1.5 oz
25 lbs
8.0 oz
4.0 oz
30 lbs
9.5 oz
4.5 oz
50 lbs
16.0 oz
8.0 oz
800.359.2345 • [email protected] • 2340 Enterprise Ave, La Crosse, WI 54603