PZ-20 DOUGH IMPROVER

CODE - i12855

A high-performance dough improver with advanced emulsifiers & functional enzymes for effective dough handling, minimal shrinkage. Contains no sugar/salt - suitable for pizza bases, tortillas, high hyd...Read More

Improves dough elasticity and shaping
Reduces stickiness and shrinkage
No added sugar or salt
Supports cold storage & long fermentation
Versatile for multiple dough types

USAGE : A high perfomance dough improver for pizza bases, flatbreads, pie/tart crusts & calzones

DOSAGE : 2%

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

MORCOTE® PZ-20 is a high-efficiency dough improver developed for professional use in pizzerias, commercial kitchens, and bakery operations looking to improve dough handling, extensibility and shaping.

Using advanced enzyme technology, PZ 20 strengthens gluten structure while enhancing dough elasticity—allowing for better stretch, less stickiness, and minimal shrinkage. It supports extended fermentation and cold storage, ensuring reliable results across all stages of dough preparation.

Free from added sugar or salt, our dough improver is suited for a wide range of applications, including:
→ Pizza crusts of various styles
→ Flatbread and tortilla bases
→ Calzones and stuffed breads
→ High-hydration and long-proof doughs

It helps maintain shape, structure, and texture from mix to bake, reducing variation and supporting consistent crust quality, rise and texture across large scale / high volume production lines in pizzerias, commercial kitchens and QSRs.

Key Ingredients

Palm Derived Emulsifiers, Milk Whey and Functional Enzymes Blend.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
PZ-20 DOUGH IMPROVER	20 gm	2%
REFINED WHEAT FLOUR	1000 gm	100%
DRY YEAST	10 gm	1%
WATER	600 gm	60%
SALT	20 gm	2%
VEGETABLE OIL	50 gm	5%