Yeasty
-
Bottom right is Peppes pizza. The bases come pre-sauced and frozen in packs of 20. You put them into an oiled pan and put racks of these pans into a leavening cupboard. They puff up a lot, but they need to be used the same day. Because they fall pretty quickly.
My guess is that they accidentally dropped a couple of boxes down the stairs and shattered them to the point they couldn't be used. Tossed them into the bin without thinking and the midday sun took care of the rest.
Similarly with chain pizza places like PJ's, the dough is made at a central location and distributed by truck twice a week. It's kept refrigerated for a while but it needs to be taken out of the fridge to rise. Sometimes franchises will order too much and it develops a black marbling of dead yeast, when it gets old. Can't sell it at that point so you toss it in the bin.
In short it's a failure of capitalism.
In short it’s a failure of capitalism.
how is making a mistake while trying to adhere to food safety standards a failure of capitalism?
-
You paint it orange and make it president.
Shit I can’t breathe
-
So how do you get rid of old dough?
Make some pancake
-
This post did not contain any content.wrote last edited by [email protected]
These look like props from a Troma film.
-
Flush it down the toilet
PSA: Kidding aside, never do this.
-
In short it’s a failure of capitalism.
how is making a mistake while trying to adhere to food safety standards a failure of capitalism?
I'm talking about the over ordering and generally crappy quality of products in the name of cutting costs. If you have to order dough a week ahead of time it tends to go bad. If you're making it fresh every day then it's never more than a day and a half old.
-
So how do you get rid of old dough?
If you let it fully ferment it'll turn into a flat goo
-
This post did not contain any content.
Pictures you can smell.
-
Pictures you can smell.
First time I've looked at a dumpster and thought "I bet that smells delicious"
-
I don't know why they'd be throwing away so much dough. The only things I could think of is they made it wrong, or it's very old.
There's no way they accidentally made too much. Pizza shops usually have small dough mixers.
Chains will usually ship the dough frozen from a central location, you then defrost it the night before you want to serve it. That means you need to project your sales for the next night otherwise it'll go bad. If you get it majorly wrong you'll be left with a load of dough that is bad
-
This post did not contain any content.
Pizza the hut ate himself to death in there !
-
I'm talking about the over ordering and generally crappy quality of products in the name of cutting costs. If you have to order dough a week ahead of time it tends to go bad. If you're making it fresh every day then it's never more than a day and a half old.
I’m talking about the over ordering and generally crappy quality of products in the name of cutting costs
this will never happen in communism /s
-
Pictures you can smell.
Really? Excuse my ignorance but I thought baker's yeast doesn't smell that bad?
-
PSA: Kidding aside, never do this.
What would happen?
-
I might take inspirations from those images for creature design.
2025 mimic just dropped
-
What would happen?
You'll piss off the Teenage Mutant Ninja Turtles.
-
Shit I can’t breathe
Dumpster diving again there bud? .....baker tosses in another batch of ever expanding stuff.
-
Really? Excuse my ignorance but I thought baker's yeast doesn't smell that bad?
Raw pizza dough smells nice
(and tastes nice, although i've heard you have to be careful now with salmonella in the flour, even though it doesn't have eggs)
-
What would happen?
Yeast is anaerobic, meaning that it doesn't need access to air to metabolize sugars into CO2. So it's not gonna stop expanding once down the drain. Add to that the very sticky dough surrounding it, and you basically have a recipe ideal for clogging a sewer drain.
-
This post did not contain any content.
So the early 90s movies were telling us the truth about ooze after all?
