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GB1268257A - Dough and pizza - Google Patents

Dough and pizza

Info

Publication number
GB1268257A
GB1268257A GB53515/69A GB5351569A GB1268257A GB 1268257 A GB1268257 A GB 1268257A GB 53515/69 A GB53515/69 A GB 53515/69A GB 5351569 A GB5351569 A GB 5351569A GB 1268257 A GB1268257 A GB 1268257A
Authority
GB
United Kingdom
Prior art keywords
filling
dough
parts
pizza
dough composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB53515/69A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buitoni Food Co
Original Assignee
Buitoni Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buitoni Foods Corp filed Critical Buitoni Foods Corp
Publication of GB1268257A publication Critical patent/GB1268257A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A21C9/066—Apparatus for filling pieces of dough such as doughnuts using two separate sheets or pieces of dough with filling in between, e.g. crimped at their edges; Ravioli-making machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

1,268,257. Dough composition; frozen pizza. BUITONI FOODS CORP. 31 Oct., 1969 [31 Oct., 1968 (2)], No. 53515/69. Headings A2B and A2D. A dough composition comprises by wt. 100 parts Durum wheat flour, 35-42 parts water, 1-3 parts corn oil, 2.3-3.7 parts compressed yeast and 2.3-3.3 parts malt. The dough composition may also comprise salt, garlic, oregano and sugar. A frozen pizza made from the dough composition comprises two dough layers of substantially the same size and shape sealed together around their edges and containing a filling or sauce comprising a tomato base and cheese therebetween, the dough layers being substantially impervious to the filling or sauce. The filling may comprise water, cheese, peeled tomatoes, tomato paste, vegetable oil, corn starch, salt, sugar, garlic and spice. As shown two dough sheets 40, 42 and filling from hopper 36 are fed to rollers 44, 46 which seal the sheets around the filling to form pizza. The pizza is subsequently proofed in chamber 50, partially cooked in oven 60 and frozen in freezer 70.
GB53515/69A 1968-10-31 1969-10-31 Dough and pizza Expired GB1268257A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US77238968A 1968-10-31 1968-10-31
US77207868A 1968-10-31 1968-10-31

Publications (1)

Publication Number Publication Date
GB1268257A true GB1268257A (en) 1972-03-29

Family

ID=27118553

Family Applications (1)

Application Number Title Priority Date Filing Date
GB53515/69A Expired GB1268257A (en) 1968-10-31 1969-10-31 Dough and pizza

Country Status (2)

Country Link
GB (1) GB1268257A (en)
NL (1) NL6916256A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2618054A1 (en) * 1987-07-17 1989-01-20 Oetker Tiefkuehlkost METHOD FOR MANUFACTURING PREPARED BAKERY PRODUCTS AND FURNACES, ESPECIALLY FOR COOKING WITH GRILL-BREAD
EP1181868A2 (en) * 2000-08-25 2002-02-27 Unicolloid, Inc. Microwave heatable sandwich
EP1338201A1 (en) * 2002-02-25 2003-08-27 Jozsef Palásti Dough processing apparatus for making filled bakery products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2618054A1 (en) * 1987-07-17 1989-01-20 Oetker Tiefkuehlkost METHOD FOR MANUFACTURING PREPARED BAKERY PRODUCTS AND FURNACES, ESPECIALLY FOR COOKING WITH GRILL-BREAD
EP1181868A2 (en) * 2000-08-25 2002-02-27 Unicolloid, Inc. Microwave heatable sandwich
EP1181868A3 (en) * 2000-08-25 2004-01-02 Unicolloid, Inc. Microwave heatable sandwich
EP1338201A1 (en) * 2002-02-25 2003-08-27 Jozsef Palásti Dough processing apparatus for making filled bakery products

Also Published As

Publication number Publication date
NL6916256A (en) 1970-05-04

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