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Portable dough bags/ boxes - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Portable dough bags/ boxes

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  • Portable dough bags/ boxes

    I am starting a mobile pizza operation and I am looking for insulated bags to carry extra dough trays in. Thanks!

  • #2
    Re: Portable dough bags/ boxes

    Wagon,

    Had an ice cream shop several years ago and used these Thermapaks to transfer tubs of hand dipped ice cream. Typically after 30 min. of 95deg F outside temp in the back of a supply/support vehicle the ice cream was still rock hard. As a side note we did place the bags in a walk in freezer to bring the bag temp below freezing. They were rather pricy but worked well.



    ThermaPak Bags | Q Products & Services

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    • #3
      Re: Portable dough bags/ boxes

      Wagon, if you are using doughmate dough boxes, you will find that they will keep a cool temperature for a long time. I own a mobile wood fired pizza business. We do a three day cold rise with our dough. The dough sits in a refrigerator in the doughmate dough boxes for the three days. When we take the dough boxes out of the refrigerator, even during the summer, we need to pay attention to breaking down the boxes so that there are only 3 or 4 that are nested together. If we do not do this, the dough ends up staying too cold to push out.

      When we first started in this business, we used a dough recipe that called for active dry yeast. In the summer, before we found the doughmate boxes, we had huge dough management issues. Dough balls would blow out on us left and right making it very difficult to run a business. After some research, we found that using a dough recipe that calls for fresh yeast and just a little bit of fresh yeast was the solution. With the new recipe, the dough is a lot more stable. Blow outs are a thing of the past. My website is STANDARD PIZZA COMPANY.

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