Pizza Dough Sample Clauses

Pizza Dough. Product name Pizza Dough Description Laminated Pizza dough (non baked) Legal Aspects  Product made with GMO-free ingredients, additives and flavouring or containing GMO or made from GMO products in accordance with CE 1829/2003 & 1830/2003 regulations.  Free of ionised ingredients additives and flavourings. Portion A portion makes 62.5g of product Recipe and Ingredients Ingredient % g Flour 57.49 33.05 Wheat starch 2.3 1.32 Salt 1.38 0.79 Chicory Fibers 1.03 0.59 Wheat Gluten 0.6 0.34 Pyrophosphate XXXX 40 0.46 0.26 Sodium Bicarbonate 0.34 0.20 Yeast 0.06 0.03 Vegetable Fat 6.9 3.97 Water 27.14 15.60 Rapeseed oil 2.3 1.32 TOTAL 100 62.50 Manufacturing data Applied process 1. Mixing 2. Extruding and Laminating 3. Cutting 4. Rolling with baking paper sheet 5. Cooling down to 6°C 6. Packaging with nitrogen spray Short description Pizza dough recipe is essentially made of flour, water, fat, salt and yeast. All powders are mixed then all liquids are added and mixed. When the dough is smooth, extensible with a good gluten network, it’s extruded, folded one time and laminated down to a thickness of 4mm. The band of dough is then cut in rectangles (for example 32x28cm) and rolled with its baking paper sheet. The roll enters a cooling funnel to decrease its temperature below 6°C. It is then packed under nitrogen atmosphere. Process parameter Mixing for 210 kg: 1min20 speed V1 (98rpm) + 6 min speed V2(195rpm). (the bowl speed is 12rpm) approx. T°C of the dough after mixing = 20 – 24 °C. Dimensions: 32 x 28cm. Weight for 1 pizza: 500g. Absence of O2 in the flow pack. Special requirements Physical and Chemicals Properties Moisture (%) 32.5 pH Decreasing during the self-life due to natural yeast activity Aw 0.950 – 0.965 Melting point(oC) Density(kg/m3) Food composition and Nutritional data ( /100 grams) DE FR UK NL CH References values to be used in PLEASURE Energy (kcal) 304 309 290 229 237 309 Energy (kJ) 1274 1299 1229 965 994 1299 Protein (g) 5,83 7.3 7,8 6,2 6,3 7.3 Fats (g) 12,18 9.9 4,8 5,1 5,1 9.9 from which saturated(g) 3.6 1,9 0,7 3.6 Cholesterol (mg) 0 0,2 0 Carbohydrates (g) 42,61 48.2 57,5 39,5 43,7 48.2 from which sugars(g) 0,2 1.7 3,3 0,7 0,2 1.7 From which fibres (g) 1,59 1.2 1,2 2,1 1.2 Sodium (mg) 272 728 272 465 468 728 Microbiological requirements TVC NC (because of yeast added for fermentation) Coliforms < 1000 cfu/g E. coli < 10 cfu/g Salmonella spp. Absence (in 25g) S. aureus Absence
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