Posted by prep cook on November 18, 1997 at 10:53:08:
In Reply to: Re: ??COMMERCIAL PRETZEL /PIZZA DOUGH/BAGEL RECIPES posted by Gerard on November 17, 1997 at 16:30:04:
: : I`M LOOKING FOR COMMERCIAL SIZE RECIPES FOR PIZZA,PRETZELS,
: : BAGELS.....
: : prep.cook@writeme.com
: : PS:ANYONE KNOW WHERE I CAN GET LARGE BATCH RECIPES FOR A
: : TAKE OUT TYPE RESTAURANT..HELP!!!
: : I`M BUILDING A PAGE NOW ...BECAUSE I CAN`T FIND WHAT I WANT
: : http://members.tripod.com/~streetvendor/index.html
: : I NEED YOUR HELP TO BUILD IT
:
: .... pizza dough is 65% hydration bread flour 4% salt and 25% oil and of course yeast.
: In plain english for yuze non bakers thats 1 gal water, 13 lb hi gluten flour 4 oz salt , 1 lb fresh yeast adn 2lbs oil.
: Adjust the flour for a soft elastic dough, it must be properly developed...start with cool water (65)and mix at 2nd speed til its 78 degs F (approx 10 mins). You can add yolks if you want to throw money away, some do.
: Now you've got it, what you gonna do?
: What use is this info to people who already do it every day?, just wondering who would use a web page featuring these formulas.
: PS, most bageleries are going to pre-mix, very few are doing it the old boil and bake way, mix up the pre-mix per the bag instructions with the flour sold special for bagels, run it through the bagel contraption, place in a steamer and bake off in a steam oven, no boiling and they ain't half bad either.
: Can't help with pretzel right now, still trying to figga out if its actual food(g),.
: PPS, my email doesn't work, post any questions here.
: Gerard (Boston).
GERARD....THANKS FOR THE RECIPE.....HOWEVER, MY PAGE IS FOR
PEOPLE LIKE ME.... NEW TO THE FOOD INDUSTRY.(BUT PEOPLE WITH
30YEARS IN THE BUSINESS COULD USE MY PAGE.....I HAVE A BROTHER
WHO HAS BEEN IN THE FOOD INDUSTRY THAT LONG HE THINKS HE IS
A KNOW IT ALL.....HE WOULD SAY THE AMOUNT OF OIL AND YEAST YOU
ARE CALLING FOR IS REDICULOUS AND HE IS ONLY A BAKER. WHAT DOES
HE KNOW ABOUT PIZZA ANYWAYS)
WHEN YOU ARE NEW YOU ARE OPEN MINDED AND WILLING TO TRY
NEW THINGS......MAYBE,JUST PERHAPS YOUR RECIPE/HIS RECIPE IS
FAR SUPERIOR.WITH OUT NEW IDEAS THERE IS NO CHANCE OF BETTERING
YOURSELF OR YOUR PRODUCT.
PREP COOK
PS:THE PURPOSE OF MY PAGE IS TO GET FOOD SERVICE PERSONEL OR
RETIRED FOOD SERVICE PEOPLE .TO HELP PEOPLE LIKE ME GET STARTED....THEY HAVE THE SKILLS AND WE WANT TO LEARN FROM THEM
OR WHOM EVER WANTS TO BE OUR MENTOR.....THERE ISN`T MUCH IN
PRINT TO HELP.