ApplicationNo. 06/076629 filed on 09/18/1979
US Classes:426/27, Treating a hydrated wheat flour system containing Saccharomyces cerevesiae426/283, Dough type preform426/302, SURFACE COATING OF A SOLID FOOD WITH A LIQUID426/502, Including sheeting, laminating, or folding426/94, Dough or batter type99/349With material pressing means (e.g., ham boilers)
ExaminersPrimary: Golian, Joseph
Assistant: Hatcher, Elizabeth A.
Attorney, Agent or Firm
International ClassesA21C 11/00 (20060101)
A21B 5/02 (20060101)
A21B 5/00 (20060101)
A21D 15/00 (20060101)
A21D 15/02 (20060101)
AbstractA prepared specialty frozen food product and method. The product is a frozen pizza with a filling-receiving crust portion made from a bread dough and a filling portion received within the crust. The method comprises preparing a bread dough product, subdividing the bread dough into individual dough elements, permitting the dough elements to rise, placing the dough elements within a forming pan having a flat, lower surface portion and an upwardly and outwardly tapering sidewall surface and pressing the dough elements within the pan so as to form the dough elements into flat sheets substantially co-extensive with the lower pan surface portion. Next, the dough sheets are allowed to rise, and are re-pressed so as to further exclude the dough radially. This causes the dough sheet to assume the contours of the pan bottom and sidewall and causes the crust to assume substantially uniform thickness in the bottom and sidewall areas of the pan. Then, the crust is at least partially baked, is removed from the pan and placed in a container other than the forming pan. Finally, the crust is filled and frozen.
Field of SearchDough type preform
CREATING CAVITY BY DISPLACEMENT OF MOLD-HELD FLUENT OR PLASTIC EDIBLE, AND FILLING FORMED CAVITY WITH DIVERSE EDIBLE
Including sheeting, laminating, or folding
Molding, casting, or shaping
Forming rod, strand, sheet, or filament
Dough or batter product, e.g., pie crust, etc.
Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive
Treating a hydrated wheat flour system containing Saccharomyces cerevesiae
Dough or batter type