Comment on Yeasty

expatriado@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

• ickplant@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  You should see grocery store dumpsters.

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  • scottmeme@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    You should see grocery store trash compactors. So much shit gets tossed and crushed

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    • jaybone@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

      I saw once at my grocery store they were loading a bunch of boxes on a cart to transport them to the compactor in the back. They had a cart with some vertical metal bars, but no fully closed sides thus the boxes could easily fall off of the cart. So they got a roll of plastic wrap and wrapped around the whole damn cart to create these “walls” so the boxes wouldn’t fall off. The compactor in the back was maybe 200ft away. Smdh.

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    • CosmicTurtle0@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

      If you’re scrappy, you can just dumpster dive for your groceries.

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      • untorquer@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        Careful not to such around long enough for the piggies to show up. Corporate considers it property theft, the ultimate crime.

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      • scottmeme@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        Nothing in the compactor is edible or salvageable.

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  • finitebanjo@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    My local grocer composts.

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• altima_neo@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

  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.

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  • roguetrick@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    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

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    • LifeInMultipleChoice@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      I agree, but man flour has gone up. It’s probably around $1 for the 3 cups of flour and yeast to make a dough now. Even still, their losses are minimal compared to what they expected to make. Wish they’d just bake the over proofed bread and send it to a shelter though. May not be the best bread but just roll it into loafs real fast and it’ll taste fine

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    • jaybone@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

      Can you freeze it?

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      • roguetrick@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        You can but then you need to thaw it to get it ready, which defeats the purpose in many operations.

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    • altima_neo@lemmy.zip ⁨2⁩ ⁨weeks⁩ ago

      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.

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  • Scott_of_the_Arctic@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    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.

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    • Skullgrid@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      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?

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      • Scott_of_the_Arctic@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        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.

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    • unemployedclaquer@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

      What the fuck is going on in norway

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  • troglodyke@lemmy.federate.cc ⁨3⁩ ⁨weeks⁩ ago

    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

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    • altima_neo@lemmy.zip ⁨2⁩ ⁨weeks⁩ ago

      Yeah but pizza chains arent dumping out that much dough. Also old pizza dough won’t rise all that much.

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  • swicano@slrpnk.net ⁨3⁩ ⁨weeks⁩ ago

    Ya, I was thinking maybe a power outage/fridge failure cause a whole fridge worth to need to be tossed at once, but most pizza shops are gonna try to toss as little dough as possible.

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