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IT1182967B - Making crust partic. for pizza - Google Patents

Making crust partic. for pizza

Info

Publication number
IT1182967B
IT1182967B IT48765/85A IT4876585A IT1182967B IT 1182967 B IT1182967 B IT 1182967B IT 48765/85 A IT48765/85 A IT 48765/85A IT 4876585 A IT4876585 A IT 4876585A IT 1182967 B IT1182967 B IT 1182967B
Authority
IT
Italy
Prior art keywords
pref
dough
less
sheet
crust
Prior art date
Application number
IT48765/85A
Other languages
Italian (it)
Other versions
IT8548765A0 (en
Inventor
Jeno F Paulucci
Original Assignee
Jeno F Paulucci
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 Jeno F Paulucci filed Critical Jeno F Paulucci
Priority to IT48765/85A priority Critical patent/IT1182967B/en
Publication of IT8548765A0 publication Critical patent/IT8548765A0/en
Application granted granted Critical
Publication of IT1182967B publication Critical patent/IT1182967B/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A crust is prepd. by cutting a dough sheet into individual pieces, baking each to partly cook the dough and form a bready interior and harder surface, and frying the baked pieces for a short period. The sheet is pref. first proofed at elevated temp., and then provided with spaced through docking holes which have their surfaces hardened by baking to secure the crust upper and lower surfaces together and prevent delamination. The sheet is pref. proofed by resting for 2.5-15 min. at 85-110 deg.F, baked in an oven for 1 min. or less at 375-550 deg.F, and then submerged fried at 390-415 deg.F for less than 20 s. The dough is pref. made from wheat flour with a protein content of 10% or less.
IT48765/85A 1985-11-11 1985-11-11 Making crust partic. for pizza IT1182967B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IT48765/85A IT1182967B (en) 1985-11-11 1985-11-11 Making crust partic. for pizza

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT48765/85A IT1182967B (en) 1985-11-11 1985-11-11 Making crust partic. for pizza

Publications (2)

Publication Number Publication Date
IT8548765A0 IT8548765A0 (en) 1985-11-11
IT1182967B true IT1182967B (en) 1987-10-05

Family

ID=11268449

Family Applications (1)

Application Number Title Priority Date Filing Date
IT48765/85A IT1182967B (en) 1985-11-11 1985-11-11 Making crust partic. for pizza

Country Status (1)

Country Link
IT (1) IT1182967B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3013732A1 (en) * 2013-06-25 2016-05-04 Frito-Lay North America, Inc. System and apparatus for controlling blistering

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3013732A1 (en) * 2013-06-25 2016-05-04 Frito-Lay North America, Inc. System and apparatus for controlling blistering
EP3013732A4 (en) * 2013-06-25 2017-03-29 Frito-Lay North America, Inc. System and apparatus for controlling blistering
US10440962B2 (en) 2013-06-25 2019-10-15 Frito-Lay North America, Inc. System and apparatus for controlling blistering

Also Published As

Publication number Publication date
IT8548765A0 (en) 1985-11-11

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