Method for embossing dough resulting in the control of blistering, taste, and texture of fried pizza crusts
Patent 4606923 Issued on August 19, 1986. Estimated Expiration Date: 
September 16, 2005. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
September 16, 2005. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesInventorAssigneeApplicationNo. 06/776568 filed on 09/16/1985US Classes:426/496, Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.426/439, Farinaceous cereal dough or batter product, e.g., doughnut, etc.426/94Dough or batter typeExaminersPrimary: Jones, Raymond N.Assistant: King, Elizabeth A. Attorney, Agent or FirmInternational ClassA21D 13/00 (20060101)AbstractAn improved bakeable or fryable pizza dough is made by forming in a dough sheet a footprint of embossed or compressed zones along a grid-like set of lines wherein at the point where the grid lines would intersect the dough remains uncompressed. | |
