SB PZ-20 is an advanced versatile powdered dough conditioner that is made for the preparation of various kinds of pizza bases, tortillas, pie crusts and calzones. It uses the latest dough conditioner technology and is formulated using the latest enzymes.
 
PZ-20 allows the baker to alter the recipe and taste profile (salt content) of the end product based on their preference. It improves the dough elasticity by reducing shrinkage, improves retardation and makes the dough easier to handle and process. Also imparts the perfect crust texture and natural browning to the crust.
 
This improver is highly recommended for any commercial pizzeria that is involved in the preparation of various kinds of pizzas or for restaurants and cafés who are preparing products like tortillas, pies and calzones along with pizza.

Tips

• Use flour with a protein level of at least 11.5% - 12%. With lower protein, the dough may lose strength over extended refrigeration, affecting quality when it reaches room temperature.
• Instant or dry yeast should be suspended and activated in warm water prior to adding it to the dough. Compressed yeast should be crumbled before addition.
• Apply vegetable oil on the dough balls to prevent sticking and drying of the dough.