Yeasty
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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.
What the fuck is going on in norway
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Also, some companies still put inedible chemicals like bleach or ammonia on their food trash to make it completely useless "as a legal measure" because otherwise homeless people who eat expired food might sue (according to the bean counters).
This seems like a big liability. If they lock the dumpster or show other reasonable means of preventing scavengers then at best it's a deterrent and at worst intentionally poisoning people entrapped by the legal hurdle of vandalism.
IDK, seems like one of those things where there's a kernel of truth but also possibly in-group rage bait.
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why not just make yeast expand for as long as possible? idk anything about cooking pizzas nor yeast
why not just make yeast expand for as long as possible
The expanding part isn't making more dough, it's just eating starch and making carbon dioxide it's more or less a spongy balloon.
if you walk over there with a shovel and whack it a few times it'll deflate back into the original volume.
if you take a ball of pizza dough and let it rise and cook it, you'll get a loaf of bread.
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Really? Excuse my ignorance but I thought baker's yeast doesn't smell that bad?
To be fair, he didnnt say it smells "bad"...
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how are independent restaurants not part of capitalism?
Of course they are, but in the capitalist paradigm success is synonymous with profit. So giant multinational companies making shitty cheap products is the goal of capitalism, because it allows for the greatest profit. In other words Macdonald's is better closer to the perfect expression of capitalist ideals than the artisanal gastro-pub with the coffee and cocoa encrusted reindeer sliders because they are more profitable, despite the fact they sell industrial food adjacent waste as food.
As a side note, do try coffee and cocoa encrusted reindeer sliders. You'll have to make them yourself because as far as I'm aware they aren't actually a menu item anywhere.
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This seems like a big liability. If they lock the dumpster or show other reasonable means of preventing scavengers then at best it's a deterrent and at worst intentionally poisoning people entrapped by the legal hurdle of vandalism.
IDK, seems like one of those things where there's a kernel of truth but also possibly in-group rage bait.
When I worked at a supermarket we did it to vegetables and meat, but I was told it was just to reduce the amount of maggots and flies that develop while we wait for trash day.
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When I worked at a supermarket we did it to vegetables and meat, but I was told it was just to reduce the amount of maggots and flies that develop while we wait for trash day.
I guess that's at least a less hateful reason. Still weird and harmful imo
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I guess that's at least a less hateful reason. Still weird and harmful imo
Yeah we left the bread and some other stuff out in boxes near the dumpster on trash day. So the hungry at least got that.
I would be hesitant to gift any of the meat to anyone by the time it gets tossed anyway. The vegetables were a shame though...
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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
Yeah but pizza chains arent dumping out that much dough. Also old pizza dough won't rise all that much.
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If they're making actual yeast dough balls you can't make that to order. You need to prep them and put them in the fridge and if the proof time is too long then they go in the dumpster. If they were hoping for a rush and didn't get it for whatever reason that could be a lot of dough balls. And when we're talking about one of the cheapest inputs in the whole system, doing too much prep is much preferable to doing not enough. Losing a $10-$20 pizza sale because you were worried about a 20 cent waste product is poor business.
I say this as a baker, though. That is a ton of dough. I think way more than any pizza place is using. For a dumpster to be over flowing like that, you'd be taking well over several thousand pounds of dough. I've had to throw out 200 lbs of dough a few times over the years due to problems. It's barely a drop in the bucket.
