Jump to content

  • Quick Navigation
Photo

Requirements for packing and freezing fresh dough?

Share this

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic
- - - - -

Kathy Hoffman

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 1 thanks
0
Neutral

  • United States
    United States

Posted 05 November 2014 - 07:28 PM

We have had a request to private label some frozen Pizza Dough.

We have not done frozen before.

Can some one direct me to some information on the requirements for packing and freezing fresh dough?

Thank you in advance.



Snookie

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,625 posts
  • 267 thanks
174
Excellent

  • United States
    United States
  • Gender:Female

Posted 06 November 2014 - 06:17 PM

:welcome:  :welcome:

 

 

I am not an expert but hopefully someone else can help you with this request. 


Posted Image
Live Long & Prosper

Thanked by 1 Member:

Mike Green

    Grade - SIFSQN

  • IFSQN Senior
  • 355 posts
  • 75 thanks
36
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Durham
  • Interests:Food(cooking & eating!) Gym, Sun, Sea,Surf,

Posted 06 November 2014 - 07:19 PM

 unfortunately I can't help with the process- but the micro limits for frozen dough are in table 8 of the attached 2013 FDA guidelines Attached File  FC2013-010.pdf   4.04MB   13 downloads

 

Mike


I may sound like a complete idiot...but actually there are a couple of bits missing

Thanked by 2 Members:


Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users