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Resistant Starch is  a class of starches that are resistant to digestion in the large intestine.  They specifically aid in the creation of probiotic bacteria which promotes digestive health. 

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Shelf life can be extended up to six months under the optimal conditions.  It is understood that those conditions often don’t exist in a high volume establishment.  A shelf life of three months is much more conservative and helps ensure a fresh product under real world conditions.

These products are specifically made for menu applications that may not be able to be supported by the proper equipment or space to manufacture fresh dough on premise.  The cost difference is reduced and in some cases eliminated when figured against the cost of new equipment, facility improvements, training and hard labor expense. 

Frequently Asked Questions

Average time saved is difficult to measure from prep to service.  Cooking times can be quantified with an average savings of 5-7 minutes for a thick or thin crust pizza.

Question 1– How much time will be saved using these products?

Question 2– Why would we spend more to buy pre-made dough?

Question 3– Why is the shelf life so varied from 3 to 6 months?

Question 4– What is Resistant Starch?

Overnight in a refrigerator is the #1 preferred method. Frozen dough balls can be removed from the freezer and thaw at room temperature within 2 hours.  Take care to cover the dough ball to prevent the outer surface from drying out.  Grilled dough can be removed in a frozen state and used immediately.

Question 5– What is the best way to thaw frozen dough?

Email additional questions to : info@buydough.com