RECIPE DETAIL & APPLICATION
Cheese Burst Pizza
Liquid core crust technology for
premium quick-service
consistency.
Ingredients
- Milkana Liquid Core Base 2.50 KG
- Type-00 High Protein Flour 5.00 KG
- Purified Cold Water (4°C) 3.20 L
- Extra Virgin Olive Oil (Industrial Grade) 0.15 L
- Premium Sea Salt 0.12 KG
- Instant Dry Yeast 0.05 KG
Preparation Method
01
Dough Hydro-Optimization
Mix dry ingredients for 2 minutes before slowly adding chilled water to maintain friction
temperature below 24°C.
02
Precision Core Injection
Laminate the liquid cheese base into the crust perimeter, ensuring a 2mm air-gap for
optimal heat expansion during the initial bake phase.
03
Thermal Calibration
Bake at 275°C for 5 minutes and 30 seconds. Surface aeration must be monitored to
prevent structural fatigue in the crust mantle.
Technical Specifications
- Storage Requirements 0°C - 4°C Refrigerated
- Operational Shelf Life 12 Months (Sealed)
- Application Temp 240°C - 310°C Range
- Fat Content Profile 28.5% Emulsion Stable
