BE902975A - PROCESS FOR PRODUCING A PIZZA BOTTOM AND PIZZA BOTTOM OBTAINED BY THIS PROCESS - Google Patents

PROCESS FOR PRODUCING A PIZZA BOTTOM AND PIZZA BOTTOM OBTAINED BY THIS PROCESS

Info

Publication number
BE902975A
BE902975A BE0/215402A BE215402A BE902975A BE 902975 A BE902975 A BE 902975A BE 0/215402 A BE0/215402 A BE 0/215402A BE 215402 A BE215402 A BE 215402A BE 902975 A BE902975 A BE 902975A
Authority
BE
Belgium
Prior art keywords
pizza bottom
pizza
producing
dough
fermenting
Prior art date
Application number
BE0/215402A
Other languages
French (fr)
Original Assignee
Oetker Tiefkuhlkost G M B H Dr
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 Oetker Tiefkuhlkost G M B H Dr filed Critical Oetker Tiefkuhlkost G M B H Dr
Publication of BE902975A publication Critical patent/BE902975A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Un fond de pizza en pate fermentante ayant une teneur minimale en matière grasse de 2%, est caractérisé en ce qu'il ne présente qu'une faible structure de mie, analogue à la structure d'une pate à nouille (structure de pate qui correspond à une pate fermentante non levée).A bottom of a fermenting dough pizza having a minimum fat content of 2%, is characterized in that it has only a weak crumb structure, analogous to the structure of a noodle dough (dough structure which corresponds to an unripe fermenting dough)

BE0/215402A 1984-10-13 1985-07-26 PROCESS FOR PRODUCING A PIZZA BOTTOM AND PIZZA BOTTOM OBTAINED BY THIS PROCESS BE902975A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3437660A DE3437660A1 (en) 1984-10-13 1984-10-13 METHOD FOR PRODUCING A PIZZA FLOOR AND PIZZA FLOOR PRODUCED THEREOF

Publications (1)

Publication Number Publication Date
BE902975A true BE902975A (en) 1985-11-18

Family

ID=6247872

Family Applications (1)

Application Number Title Priority Date Filing Date
BE0/215402A BE902975A (en) 1984-10-13 1985-07-26 PROCESS FOR PRODUCING A PIZZA BOTTOM AND PIZZA BOTTOM OBTAINED BY THIS PROCESS

Country Status (8)

Country Link
AT (1) AT391403B (en)
BE (1) BE902975A (en)
CH (1) CH665089A5 (en)
DE (1) DE3437660A1 (en)
FR (1) FR2571593B1 (en)
GB (1) GB2165436B (en)
IT (1) IT1199907B (en)
NL (1) NL193626C (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8724138D0 (en) * 1987-10-14 1987-11-18 Spooner Ind Ltd Baking of bread
DE4120807C2 (en) * 1991-06-24 1993-10-28 Dobra Method and device for producing bakery products made from yeast dough
IT1258800B (en) * 1992-01-22 1996-02-29 Angeli Alessandro Degli PROCESS FOR THE INDUSTRIAL PREPARATION OF PIZZA FROM PIZZA
DE19820055C1 (en) * 1998-05-05 1999-11-11 Langnese Iglo Gmbh Portion of dough placed on a form and shaped by an overhead smaller
DE102007006395B4 (en) * 2007-02-05 2008-12-04 Dr. August Oetker Nahrungsmittel Kg Apparatus and method for the continuous production of flat baked goods
DE102009011038A1 (en) 2009-03-02 2010-09-09 Dr. August Oetker Nahrungsmittel Kg Method and device for producing flat baked goods with an open-pored underside

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3436228A (en) * 1965-08-13 1969-04-01 Joseph M Lind Method of treating dough before baking
US3845219A (en) * 1970-12-14 1974-10-29 A Federico Method of making high quality frozen pizza crusts
US3892868A (en) * 1973-04-27 1975-07-01 Josef F Klingler Pizza pie and method of forming the same
GB2005979B (en) * 1977-09-29 1982-03-10 Findus Process for the production of bases for tarts and pizzas and a tool for carrying out this process
US4271200A (en) * 1979-08-06 1981-06-02 The Quaker Oats Company Method of preparing a frozen pizza
EP0104742A3 (en) * 1982-09-01 1986-05-14 Schwan's Sales Enterprises, Inc. Laminate chicago-style or thick pizza crust

Also Published As

Publication number Publication date
NL193626B (en) 2000-01-03
GB2165436A (en) 1986-04-16
NL8502044A (en) 1986-05-01
FR2571593B1 (en) 1991-04-12
ATA262785A (en) 1990-04-15
CH665089A5 (en) 1988-04-29
FR2571593A1 (en) 1986-04-18
NL193626C (en) 2000-05-04
GB8519357D0 (en) 1985-09-04
DE3437660A1 (en) 1986-04-17
IT1199907B (en) 1989-01-05
IT8567818A0 (en) 1985-09-25
AT391403B (en) 1990-10-10
DE3437660C2 (en) 1992-10-29
GB2165436B (en) 1988-05-05

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Legal Events

Date Code Title Description
RE20 Patent expired

Owner name: DR.*OETKER TIEFKUHLKOST G.M.B.H.

Effective date: 20050726

RE20 Patent expired

Owner name: DR.*OETKER TIEFKUHLKOST G.M.B.H.

Effective date: 20050726