u/Ill_Emergency_7567

Me and my family are running a homemade churro business and got our recipe from a local churro recipe in her hometown in Mexico. We use high gluten flour and pour the flour into boiling water to denature the flour to get a smooth fluffy dough. We’re looking to ramp up production but I have an issue where if I mix a lot of water (around 7.5kg) with the with the flour (around 7.8kg) it’ll get sticky and unusable. I’m wondering if I’m able to denature an f ton of flour and store it for long periods and it’ll work out or if it has a shorter life span. Sorry for all of the context just want to know if that’s the real issue or if it’s something entirely different that I’m not catching. Thanks if you read this though! Able to answer any questions if more details are needed