HORECA Pilot · recruiting design partners

The same dough, every shift.

Whatever the weather, the walk-in, or who's on the bench. Pandough turns your flour and fermentation into a repeatable production standard — and watches the temperatures your dough actually lives in.

Become a design partner See how it works

Consistency is the hardest thing in a dough kitchen

Monday's dough behaves nothing like Friday's.
A new hire over-proofs a batch and a whole service suffers.
Summer humidity and a swinging walk-in quietly move your fermentation.
Nobody notices the cooler drifted overnight until the dough is ruined.

Your recipe, corrected to real conditions

Pandough is built flour-first (Farina Prima) — the same engine home bakers trust, applied to a production line.

1Define your flour and dough spec once — exact baker's percentages, versioned.
2Derive fermentation windows for bulk and final proof from your real schedule.
3Sense the actual room and walk-in temperatures your dough is exposed to.
4Monitor and get notifications about the state and quality of every batch.

A control center, not just a thermometer

Pair a sensor with your dough room and walk-in. Pandough reads the temperature your dough actually lives in and tells your crew what to adjust — before the batch drifts. Any logger reads a fridge; Pandough connects the environment to your recipe.

This is a pilot, not a store or a shipping product yet — we're building it with a small group of founding kitchens.

We're recruiting our first design partners

A small group of pizzerias and bakeries who'll shape the product with us. Partners get hands-on onboarding, direct influence on the product, and a starting price locked in.

What the pilot looks like (3–6 months)

Month 0–1 · Discovery

We learn your workflow, install sensors, and start tracking your real dough-room and walk-in conditions.

Month 1–3 · Tune

We tune your recipe and fermentation targets to what's actually happening, and add alerts for drift.

Month 3–6 · Daily use

Your crew runs on per-shift targets. We validate consistency gains and finalize what ships.

Apply to be a design partner

Tell us about your kitchen. We read every one and follow up personally.

Pilot questions

No — it's a pilot. We're building the Dough Control Center with a small group of founding kitchens and shipping in stages.

An off-the-shelf sensor for your dough room and walk-in that feeds real temperatures into Pandough. We help you choose the right one and get it set up.

Service pricing is set together with our partners. We finalize packaging and pricing during the pilot.

Pizzerias and bakeries that care about consistency across shifts — plus serious prosumer setups running pro flours and high-heat ovens.

Coming during the pilot

Consistency comes first. These follow as the pilot matures.

Recipe/formulation control with versioning and exact ingredient percentages.Batch scaling from small runs to high-volume service windows.Ingredient inventory sync that deducts flour/yeast usage from stock.Yield forecasting from current stock and planned output.Daily production plans and batch orders for kitchen crews.Costing and COGS per batch or per pizza.Allergen and labeling tags for food-safety workflows.KPI dashboards for yield, waste, shrinkage, and batch efficiency.