dough Xpress DXM-SS-120 Manuel du propriétaire - Page 13
Parcourez en ligne ou téléchargez le pdf Manuel du propriétaire pour {nom_de_la_catégorie} dough Xpress DXM-SS-120. dough Xpress DXM-SS-120 20 pages. Commercial grade dough press
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FINISHED SIZE
6"
8"
10"
12"
14"
16"
18"
NOTE: Final size is determined by combination of weight of dough ball and
thickness setting. Flour Tortillas thickness will vary in final product.
WAYS OF OVERCOMING THIS PROBLEM:
Get an idea of the following:
1.
Recipe
• What is the percentage of water content in the dough?
• What is the percentage of oil content in the dough?
2.
Mixing
• Mixing procedure, such as water temperature and mixing speed.
3.
Dough Preparation
• What is the time between mixing and pressing?
• How is the dough being stored?
4.
Pressing
• What is the temperature of the dough when pressing?
• What is the temperature of the press when pressing?
• How long is the dough being pressed?
DOUGH BALL WEIGHTS
PIZZA DOUGH SHRINKAGE
WEIGHT OF DOUGH BALL
TORTILLA
1-1.5 oz.
1.5-2.5 oz.
2.5-3.25 oz.
3.25-3.75 oz.
4-4.5 oz.
4.5-5 oz.
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13
PIZZA
5-8 oz.
6-10 oz.
8-12 oz.
16-18 oz.
18-20 oz.
20-22 oz.
22-24 oz.