28 November, 2017

Keeping Up with Pizza Production Trends for Commercial Pizza Dough Press

If you have been in the pizza business for a long time, you are aware that all dough is not created equal. Some are too thick, some are too thin, but there are also others that are made perfectly. Of course, to keep your business running successfully, you want to make sure that you belong to the last group, where your customers praise your dough the same way they do for the whole pizza.

Even if your business has operated for several months to years, you will notice that there still seems to be some confusion about dough making procedures and equipment. An awful lot of individuals believe that they can use whatever method they want to form the dough, and they will get the crust characteristics they desire for their finished pizza. Unfortunately for them, it is not true. Every procedure affects how the resulting product would be.

Everybody Loves Pizza

In 2016, the US Department of Agriculture or USDA estimated that 4.4 million pizzas would be ordered and eaten during the Super Bowl Sunday. Americans love pizza, but that adoration is not just present on game day. The truth is US consumers eat about 100 acres of pizza daily, with 93% of them enjoying this favorite food at least once a month.

That means a lot of pizza crust is eaten as well. Due to many people craving for pizza, there are many who would make some at home. While most individuals would go for cold dough or one that is hand-tossed, more people are learning that they should look for pizza dough press for sale.

The Trends in Making Pizza

Manufacturers of automatic and manual dough press machines notice that the consumers today are looking for products with enhanced flexibility. With such feature, they can get a variety of styles for their crust.

Today, one of the biggest trends is to produce large batches of perfectly pressed dough. With the high and consistent demand among customers, it is no surprise that businesses are searching for a piece of equipment that will allow them to produce dough quickly and efficiently. It is among the reasons why homeowners who love pizza as well as those who work in a pizza restaurant look up pizza dough press reviews.

Different Ways to Make Dough

There are various forming methods that you can choose for business or homemade pizza. These popular techniques have an impact or contribution to the finished crust. Knowing these pieces of information can help you determine which commercial or homemade pizza dough press to use:

Sheeting

Dough sheeting, which is also known as sheet and die cut, involves a machine known as a dough sheeter. This equipment can turn dough balls into flatter pieces, which will then be used as pizza crusts. Sheeting is also used to produce endless ribbons of dough in which single pizza skins will be cut out with the use of circular cutting dies.

With this method, you can have a crust that is thick and heavy with internal cell wells that are dense. It is a result of how the dough passes through the machine rolls, which disrupts the gas cells, causing the dough to de-gas along the way.

If you are interested in this kind of dough, you do not have to look further. ProLuxe Dough Sheeters, DPR3000 and DPR2000 are great choices if you want the dough to have a flat surface. The crust will not have a high, raised edge except if you intentionally form it.

Cold Pressed

If you are looking for pizza dough for sale, chances are you will encounter a cold pressing machine. In this method of forming the dough, it requires the dough to be soft, which is achieved using high water absorption. High temperatures from 900F to 1000F as well as the use of reducing agents may also be required.

Since the dough is soft when it is pressed, degassing is maintained at a minimum. The result is a finished crust that has the same characteristics as bread with an internal crumb structure. The gas cells are evenly distributed in the entire crust, which delivers a uniform appearance for the insides of the crust.

Typically, cold pressing is used for focaccia bread because there should be a round cell structure that should be balanced as what is desired in the final product. The soft dough will contribute to making the flat surface of the dough but instead of a very flat crust, you will have something that resembles a hockey puck.

DoughPro dough press that allows cold pressing includes the simple and economical PP1818. This product is perfect for those searching for pizza dough press home use instead of commercial use. Meanwhile, if your business does not offer pizza as the main menu item, this product is also a smart choice. It is designed with an upper platen that enables cold dough to move better and faster. Note that this dough press is manually-operated, so there are no compressors or motors needed.

Hot Pressed

On the other hand, hot pressing dough uses a dough press with a heated head. Sometimes, the equipment will also have a bottom plate that is electrically heated as well. One of the reasons why pizza dough press reviews often rate hot press machines is that they allow the user to form the dough with a well-defined edge.

Evidently, the dough is exposed to heat due to the press machine’s press head and gives the dough a raised edge. Another benefit of using a hot press machine is that it provides a dry surface, which helps the dough to be handled easier. There is usually no need to use a tray or pan after pressing is performed.

There are several DoughPro dough press machines for hot pressing dough, including DP2300E, which is an air-driven dual heat press that operates automatically. This product is perfect for a fast paced business environment, so you can just keep the dough coming as more customers pile in.

The right machine, whether it is automatic or manual dough press, can give you the crust you and your customers love.

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