CA1064429A - Method of packaging crush dough - Google Patents
Method of packaging crush doughInfo
- Publication number
- CA1064429A CA1064429A CA286,766A CA286766A CA1064429A CA 1064429 A CA1064429 A CA 1064429A CA 286766 A CA286766 A CA 286766A CA 1064429 A CA1064429 A CA 1064429A
- Authority
- CA
- Canada
- Prior art keywords
- receptacle
- dough
- package combination
- sheets
- mass
- 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
Links
Abstract
ABSTRACT OF THE INVENTION
This invention relates to a package of prepared piecrust dough that may be required to remain within its package for relatively long periods of time and within which thereafter the dough may be rolled into piecrust form while still in its pack-aging receptacle.
This invention relates to a package of prepared piecrust dough that may be required to remain within its package for relatively long periods of time and within which thereafter the dough may be rolled into piecrust form while still in its pack-aging receptacle.
Description
When packaging prepared piecrust dough that is of the consistency suitable for shaping into piecrust form by rolling.
it is highly desirable that the dough be compacted into its smallest practical mass and so inclosed that the least surface of the dough is exposed to air or to the material of the pack-aging container. Not only does such a compacted dough mass offer the advantages of being easily handled, stored, and ship-ped, but after rolling retains more of the texture of freshly prepared dough.
In order to provide that the package inclosing the dough mass further serves as a dough forming receptacle and wherein the dough mass may remain and be rolled into piecrust form, it is also highly desirable that the package be so constructed or assembled about the dough mass that the sealed edges of the receptacle lie within a plane extending substantially centrally through the dough mass to assure that the sides of the receptacle are symmetrical in size thusly assuring that the dough within the receptacle will roll out easily into crust form without wrinkles or irregularities in its surface or configeration.
It i8 an object of the present invention to provide a package of prepared piecrust dough whereby the dough, still in the packaging receptacle may be rolled into piecrust form.
Another object is to provide a package of piecrust dough whereby the dough within the package will remain in such a .' , ' '~
.
- .. . , : ~ ... ..
-ductile and pliable state that wh¢n rolled, the dough will assume the configeration of the forming receptacle and retain substan-~ially all the quality of freshly prepared dough. , A further object is to-provide a package of piecrust dough wherein after the pastry dough mass has been rolled into piecrust form within the packaging receptacle- the sealed edge of the dough retaining receptacle m~y be torn free to separate and thereby open the receptacle for removing the rolled crust.
A still further object is to provide a package of piecrust dough wherein the dough may be compacted within it's package into its smallest practical mass for shipment, storage and handling, yet by reason of the package structure be readily ~-rolled into crust form while still contained within its pack-aging receptacle. .
To more fully understand the merits and advantages of the package described herein, reference is now directed to the de-scription as reviewed in the light of the accompanying drawing wherein~
FIG 1 is a view in cross section through the receptacle Or the package and inclosed dough mass therein before removal of the air from within the receptacle. -FIG 2 is a sectional plan view of the receptacle and showing the arrangement of the air venting ports or punctures therein.
FIG 3 is a view in cross section through the receptacle - containing the dough mass with the edges of the receptacle extended before rolling the dough mass into piecrust form.
FIG 4 is a view in cross section of the receptacle of FIG 3 with the dough mass therein rolled into piecrust form.
FIG 5 is a fragmentary cross sectional view of the dough mass and retaining receptacle therefor as compacted within a closely fitting container therefor.
FIG 6 is a view in elevation of the external container ..~
wherein is shown two of the packages of FIG 5 stored therein for handling, shipping, and distributing.
FIG 7 is a fragmentary view in cross section through an alternate peripheral seal wherein the material extending out-wardly from the seal is removed beyond the seal after or con-currently with the sealing operation. :
Re~erring now to FIG 1 wherein i8 shown in cross section . .
a prepared mass of pastry dough 5 such as used for the forming of piecrust or the like and about which is extended an inclos-ing receptacle 6. The receptacle 6 is constructed of thinly formed sheets 7 & 8 of preferably transparent heat sealable plastic that are suitably secured about their periphery as at . .
12 to inclose the dough mass 5. When forming the receptacle 6, it is highly desirable that sheets 7 & 8 be extended tightly and uniformly outwardly from the dough mass and with the sheets then brought together and secured together along a plane ex-tending substantially centrally through the dough mass as shown by the seal line 4 to thusly forming an inclosure about the dough mass having sides of substantially the same size and configera~ion thereby assuring that the dough therein will roll out evenly and smoothly into piecrust form without wrinkles or irregularities in shape or thickness.
~ xtending through the sheets 7 & 8 are a plurality of air admitting and venting ports or punctures 9, FIG 2, which allows the air to be removed from the receptacle during the packaging process and which allows air to enter the receptacle as the edges of the receptacle are extended prior to the rolling opera-tion. These ports or punctures may extend in any manner or.ar-rangement into thè receptacle the requirement being that they remain sufficiently small as to allow the passage of air into ,..
and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports -during a norm~l dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle.
These air venting ports 9 could be in the form of a line of closely spaced punctures 11 extending about the outer per-iphery of the receptacle and in close spaced adjacency to the seal edge thereof thereby to sufficiently weaken the receptacle at the punctures as to allow the sealed edge of the receptacle being torn free to open the receptacle upon completion of the rolling operation. Since the rolling pressure upon the dough is the greatest along the edge of the receptacle, these separat- -ing punctures ahould be properly spaced as to prevent rupture of the form from internal pressure as applied from the rolled dough.
FIG 3 is a cross sectional view through the receptacle and dough mass after removal of the air therefrom by way of the ports and which operates as shown to bring the inner sur-faces of the exten~ing edges of the receptacle together and closely about the dough mass. The air within the receptacle :, . .
ma~ be removed in any suitable manner as by pressing the air from the receptacle by way of venting ports 9 or 11 or by re-ducing the atmospheric pressure about the outer surface of the receptacle sufficiently as to collapse the receptacle closely about the dough mass as illustrated in FIG 3. The air may be removed either prior to, during or following the sealing operation. With the air removed from the receptacle the extending edges of the receptacle may be then folded, as in FIG 5, about the dough mass or otherwise compacted for in-closing within a closely fitting container such as 12 or as shown by a container such as in FIG 6.
If desired, a dough mass sufficient for the forming of a single piecrust such as in FIG 5 may then be inclosed within a .
~' ' ` ~064429 second closely fitting container such as 14, FIG 6, for handling and shipment.
While the container 14 is herein shown as including two packets of piecrust dough for making a two piecrust pie, the individual packaging structure of each dough mass, such as æhown in FIG 5, is of such a nature as to maintain the freshness of the ~ -.
dough even if the outer container 14 is opened and only one dough packet i8 removed as for making a single crust pie. ~he remain-ing packet can be stored while refrigerated and will thusly re-tain its freshness for relatively long periods of time.
While as in ~IG 1 is shown the dough mass 5 as centrally positioned within a receptacle that has been constructed about the dough mass, it may be desired to first seal closed the re-ceptacle while leaving therei~ a dough admitting opening or port 16 throu'gh which the dough may be subsequently admitted or by puncturing a shee~t of the receptacle an* the dough extruded be-tween the sheets Or the receptacle. To maintain freshness, it is preferable in either instance that the dough admitting port into the receptacle be sùbsequently closed as by a strip or patch of adhesive tape such as 17 after the air within the receptacle is removed, the receptacle is then compacted and packaged as 1~ :
herein before deæcribed.
When packaging piecrust dough of this nature, the dough mass should never extend to the sealed edge of the receptacle.
It is imperative that the dough receive some degree of "working~
as by rolling into final piecrust form in order to maintain the the desired pliability and texture of freshly prepared dough.
While herein is shown and described a package of prepared piecrust dough that is to be subsequently rolled into piecrust form while still contained within its packaging receptacle, it is understood that the order of effecting and arranging the air passing ports within the receptacle may be varied without departing from the spirit ~nd scope of the invention as herein disclosed.
. .
-
it is highly desirable that the dough be compacted into its smallest practical mass and so inclosed that the least surface of the dough is exposed to air or to the material of the pack-aging container. Not only does such a compacted dough mass offer the advantages of being easily handled, stored, and ship-ped, but after rolling retains more of the texture of freshly prepared dough.
In order to provide that the package inclosing the dough mass further serves as a dough forming receptacle and wherein the dough mass may remain and be rolled into piecrust form, it is also highly desirable that the package be so constructed or assembled about the dough mass that the sealed edges of the receptacle lie within a plane extending substantially centrally through the dough mass to assure that the sides of the receptacle are symmetrical in size thusly assuring that the dough within the receptacle will roll out easily into crust form without wrinkles or irregularities in its surface or configeration.
It i8 an object of the present invention to provide a package of prepared piecrust dough whereby the dough, still in the packaging receptacle may be rolled into piecrust form.
Another object is to provide a package of piecrust dough whereby the dough within the package will remain in such a .' , ' '~
.
- .. . , : ~ ... ..
-ductile and pliable state that wh¢n rolled, the dough will assume the configeration of the forming receptacle and retain substan-~ially all the quality of freshly prepared dough. , A further object is to-provide a package of piecrust dough wherein after the pastry dough mass has been rolled into piecrust form within the packaging receptacle- the sealed edge of the dough retaining receptacle m~y be torn free to separate and thereby open the receptacle for removing the rolled crust.
A still further object is to provide a package of piecrust dough wherein the dough may be compacted within it's package into its smallest practical mass for shipment, storage and handling, yet by reason of the package structure be readily ~-rolled into crust form while still contained within its pack-aging receptacle. .
To more fully understand the merits and advantages of the package described herein, reference is now directed to the de-scription as reviewed in the light of the accompanying drawing wherein~
FIG 1 is a view in cross section through the receptacle Or the package and inclosed dough mass therein before removal of the air from within the receptacle. -FIG 2 is a sectional plan view of the receptacle and showing the arrangement of the air venting ports or punctures therein.
FIG 3 is a view in cross section through the receptacle - containing the dough mass with the edges of the receptacle extended before rolling the dough mass into piecrust form.
FIG 4 is a view in cross section of the receptacle of FIG 3 with the dough mass therein rolled into piecrust form.
FIG 5 is a fragmentary cross sectional view of the dough mass and retaining receptacle therefor as compacted within a closely fitting container therefor.
FIG 6 is a view in elevation of the external container ..~
wherein is shown two of the packages of FIG 5 stored therein for handling, shipping, and distributing.
FIG 7 is a fragmentary view in cross section through an alternate peripheral seal wherein the material extending out-wardly from the seal is removed beyond the seal after or con-currently with the sealing operation. :
Re~erring now to FIG 1 wherein i8 shown in cross section . .
a prepared mass of pastry dough 5 such as used for the forming of piecrust or the like and about which is extended an inclos-ing receptacle 6. The receptacle 6 is constructed of thinly formed sheets 7 & 8 of preferably transparent heat sealable plastic that are suitably secured about their periphery as at . .
12 to inclose the dough mass 5. When forming the receptacle 6, it is highly desirable that sheets 7 & 8 be extended tightly and uniformly outwardly from the dough mass and with the sheets then brought together and secured together along a plane ex-tending substantially centrally through the dough mass as shown by the seal line 4 to thusly forming an inclosure about the dough mass having sides of substantially the same size and configera~ion thereby assuring that the dough therein will roll out evenly and smoothly into piecrust form without wrinkles or irregularities in shape or thickness.
~ xtending through the sheets 7 & 8 are a plurality of air admitting and venting ports or punctures 9, FIG 2, which allows the air to be removed from the receptacle during the packaging process and which allows air to enter the receptacle as the edges of the receptacle are extended prior to the rolling opera-tion. These ports or punctures may extend in any manner or.ar-rangement into thè receptacle the requirement being that they remain sufficiently small as to allow the passage of air into ,..
and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports -during a norm~l dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle.
These air venting ports 9 could be in the form of a line of closely spaced punctures 11 extending about the outer per-iphery of the receptacle and in close spaced adjacency to the seal edge thereof thereby to sufficiently weaken the receptacle at the punctures as to allow the sealed edge of the receptacle being torn free to open the receptacle upon completion of the rolling operation. Since the rolling pressure upon the dough is the greatest along the edge of the receptacle, these separat- -ing punctures ahould be properly spaced as to prevent rupture of the form from internal pressure as applied from the rolled dough.
FIG 3 is a cross sectional view through the receptacle and dough mass after removal of the air therefrom by way of the ports and which operates as shown to bring the inner sur-faces of the exten~ing edges of the receptacle together and closely about the dough mass. The air within the receptacle :, . .
ma~ be removed in any suitable manner as by pressing the air from the receptacle by way of venting ports 9 or 11 or by re-ducing the atmospheric pressure about the outer surface of the receptacle sufficiently as to collapse the receptacle closely about the dough mass as illustrated in FIG 3. The air may be removed either prior to, during or following the sealing operation. With the air removed from the receptacle the extending edges of the receptacle may be then folded, as in FIG 5, about the dough mass or otherwise compacted for in-closing within a closely fitting container such as 12 or as shown by a container such as in FIG 6.
If desired, a dough mass sufficient for the forming of a single piecrust such as in FIG 5 may then be inclosed within a .
~' ' ` ~064429 second closely fitting container such as 14, FIG 6, for handling and shipment.
While the container 14 is herein shown as including two packets of piecrust dough for making a two piecrust pie, the individual packaging structure of each dough mass, such as æhown in FIG 5, is of such a nature as to maintain the freshness of the ~ -.
dough even if the outer container 14 is opened and only one dough packet i8 removed as for making a single crust pie. ~he remain-ing packet can be stored while refrigerated and will thusly re-tain its freshness for relatively long periods of time.
While as in ~IG 1 is shown the dough mass 5 as centrally positioned within a receptacle that has been constructed about the dough mass, it may be desired to first seal closed the re-ceptacle while leaving therei~ a dough admitting opening or port 16 throu'gh which the dough may be subsequently admitted or by puncturing a shee~t of the receptacle an* the dough extruded be-tween the sheets Or the receptacle. To maintain freshness, it is preferable in either instance that the dough admitting port into the receptacle be sùbsequently closed as by a strip or patch of adhesive tape such as 17 after the air within the receptacle is removed, the receptacle is then compacted and packaged as 1~ :
herein before deæcribed.
When packaging piecrust dough of this nature, the dough mass should never extend to the sealed edge of the receptacle.
It is imperative that the dough receive some degree of "working~
as by rolling into final piecrust form in order to maintain the the desired pliability and texture of freshly prepared dough.
While herein is shown and described a package of prepared piecrust dough that is to be subsequently rolled into piecrust form while still contained within its packaging receptacle, it is understood that the order of effecting and arranging the air passing ports within the receptacle may be varied without departing from the spirit ~nd scope of the invention as herein disclosed.
. .
-
Claims
What I therefor claim and desire to cover by letters patent is:
CLAIM 1 The package combination disclosed comprising a mass of crust dough, two thinly formed sheets of flexible material se-cured together about their periphial edge to form a receptacle inclosing said dough mass significantly larger than the dough mass to provide for reshaping by rolling the dough within the receptacle, means forming air passing ports extending into said receptacle for the passage of air into and from the receptacle as the receptacle is extended and the dough therein rolled into piecrust form said air passing ports being sufficiently small as to allow the passing of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle.
CLAIM 2 A package combination as claimed in Claim 1 wherein the receptacle is caused to bear closely about the dough mass until the receptacle is extended from the dough mass for reshaping of the dough mass therein into crust form.
CLAIM 3 The package combination as claimed in Claim 1 wherein at least one of said sheets is transparent.
CLAIM 4 The package combination as claimed in Claim 1 wherein both of said sheets are transparent.
CLAIM 5 The package combination as claimed in Claim 1 wherein the sheets forming the dough inclosing receptacle are circular in form.
CLAIM 6 The package combination as claimed in Claim 1 wherein the means forming the air passing ports are in the form of a plurality of punctures extending through the material of at least one of said sheets.
CLAIM 7 The package combination as claimed in Claim 1 wherein said air passing ports are in the form of closely spaced punctures internally disposed in close adjacency with respect to the sealed edge of said receptacle to weaken the edge of the receptacle in a manner to assist separation of the sheets of the receptacle along said closely spaced punctures.
CLAIM 8 The package combination as claimed in Claim 1 wherein the said dough mass within the receptacle is significantly smaller than said receptacle whereby the dough mass while within the re-ceptacle may be reshaped to a degree by rolling into the config-uration of the receptacle.
CLAIM 9 The package combination disclosed comprising a mass of prepared crust dough to be reshaped by rolling within its packaging receptacle into crust form including two thinly formed sheets of flex-ible material secured together adjacent their peripheral edge to form a receptacle inclosing said dough mass with said receptacle being significantly larger than the dough mass to allow movement and reshaping of the dough mass within the receptacle, means forming air passing ports extending into said receptacle for passing air into and from said receptacle as said receptacle is extended and the dough therein rolled into crust form said ports being sufficiently small as to allow the passing of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle.
CLAIM 10 A package combination as claimed in Claim 9 wherein the receptacle is caused to bear closely about the dough mass until the receptacle is extended for the reshaping of the dough mass therein into crust form.
CLAIM 11 The package combination as claimed in Claim 9 wherein at least one of said sheets is transparent.
CLAIM 12 The package combination as claimed in Claim 9 wherein both of said sheets are transparent.
CLAIM 13 The package combination as claimed in Claim 9 wherein the sheets forming the dough inclosing receptacle are circular in form.
CLAIM 14 The package combination as claimed in Claim 9 wherein the means forming the air passing ports are in the form of punc-tures extending through the material of at least one of said sheets.
CLAIM 15 The package combination as claimed in Claim 9 wherein said air passing ports are in the form of closely spaced punctures internally disposed in close adjacency with respect to the sealed edge of said receptacle to weaken the edge of the receptacle in a manner to assist separation of the sheets of the receptacle along said closely spaced punctures.
CLAIM 16 The package combination as claimed in Claim 9 wherein the said dough mass is significantly smaller than said receptacle whereby the dough mass within the receptacle may be reshaped by rolling within the receptacle into pie crust form.
CLAIM 17 A package combination including a prepared dough mass, a waffer-like receptacle significantly larger than the dough mass inclosing said dough mass and comprised of thinly formed sheets of transparent flexible plastic secured together in a manner to define by their secured together surfaces the configuration of said receptacle, means forming air passing ports extending into said receptacle and operative to pass air into said receptacle as the edge of said receptacle is extended from said dough mass and to pass air from said receptacle as said dough mass is rolled within the receptacle into crust form and with said air passing ports being sufficiently small as to allow the passage of air in-to and from the receptacle without allowing the viscus dough ex-truding excessively from the receptacle through these ports dur-ing a normal dough rolling operation and during such time as rel-atively high pressures are applied to the dough within the re-ceptacle.
CLAIM 18 The package combination as claimed in Claim 17 wherein the sheets forming the dough inclosing receptacle are circular in form.
CLAIM 19 The package combination as claimed in Claim 17 wherein the means forming the said air venting ports are in the form of punctures extending through the material at least one or said sheets.
CLAIM 20 The package combination as claimed in Claim 17 wherein at least a part of said air venting ports are in the form of closely spaced punctures internally disposed in close adjacency with re-spect to the said sealed edge of said receptacle to weaken the edge of the receptacle in a manner to assist separation of the sheets of the receptacle along said closely spaced punctures.
CLAIM 21 A package combination as claimed in Claim 17 wherein the receptacle is caused to bear closely about the dough mass until the receptacle is extended for reshaping of the dough mass within the receptacle into crust form.
CLAIM 1 The package combination disclosed comprising a mass of crust dough, two thinly formed sheets of flexible material se-cured together about their periphial edge to form a receptacle inclosing said dough mass significantly larger than the dough mass to provide for reshaping by rolling the dough within the receptacle, means forming air passing ports extending into said receptacle for the passage of air into and from the receptacle as the receptacle is extended and the dough therein rolled into piecrust form said air passing ports being sufficiently small as to allow the passing of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle.
CLAIM 2 A package combination as claimed in Claim 1 wherein the receptacle is caused to bear closely about the dough mass until the receptacle is extended from the dough mass for reshaping of the dough mass therein into crust form.
CLAIM 3 The package combination as claimed in Claim 1 wherein at least one of said sheets is transparent.
CLAIM 4 The package combination as claimed in Claim 1 wherein both of said sheets are transparent.
CLAIM 5 The package combination as claimed in Claim 1 wherein the sheets forming the dough inclosing receptacle are circular in form.
CLAIM 6 The package combination as claimed in Claim 1 wherein the means forming the air passing ports are in the form of a plurality of punctures extending through the material of at least one of said sheets.
CLAIM 7 The package combination as claimed in Claim 1 wherein said air passing ports are in the form of closely spaced punctures internally disposed in close adjacency with respect to the sealed edge of said receptacle to weaken the edge of the receptacle in a manner to assist separation of the sheets of the receptacle along said closely spaced punctures.
CLAIM 8 The package combination as claimed in Claim 1 wherein the said dough mass within the receptacle is significantly smaller than said receptacle whereby the dough mass while within the re-ceptacle may be reshaped to a degree by rolling into the config-uration of the receptacle.
CLAIM 9 The package combination disclosed comprising a mass of prepared crust dough to be reshaped by rolling within its packaging receptacle into crust form including two thinly formed sheets of flex-ible material secured together adjacent their peripheral edge to form a receptacle inclosing said dough mass with said receptacle being significantly larger than the dough mass to allow movement and reshaping of the dough mass within the receptacle, means forming air passing ports extending into said receptacle for passing air into and from said receptacle as said receptacle is extended and the dough therein rolled into crust form said ports being sufficiently small as to allow the passing of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle.
CLAIM 10 A package combination as claimed in Claim 9 wherein the receptacle is caused to bear closely about the dough mass until the receptacle is extended for the reshaping of the dough mass therein into crust form.
CLAIM 11 The package combination as claimed in Claim 9 wherein at least one of said sheets is transparent.
CLAIM 12 The package combination as claimed in Claim 9 wherein both of said sheets are transparent.
CLAIM 13 The package combination as claimed in Claim 9 wherein the sheets forming the dough inclosing receptacle are circular in form.
CLAIM 14 The package combination as claimed in Claim 9 wherein the means forming the air passing ports are in the form of punc-tures extending through the material of at least one of said sheets.
CLAIM 15 The package combination as claimed in Claim 9 wherein said air passing ports are in the form of closely spaced punctures internally disposed in close adjacency with respect to the sealed edge of said receptacle to weaken the edge of the receptacle in a manner to assist separation of the sheets of the receptacle along said closely spaced punctures.
CLAIM 16 The package combination as claimed in Claim 9 wherein the said dough mass is significantly smaller than said receptacle whereby the dough mass within the receptacle may be reshaped by rolling within the receptacle into pie crust form.
CLAIM 17 A package combination including a prepared dough mass, a waffer-like receptacle significantly larger than the dough mass inclosing said dough mass and comprised of thinly formed sheets of transparent flexible plastic secured together in a manner to define by their secured together surfaces the configuration of said receptacle, means forming air passing ports extending into said receptacle and operative to pass air into said receptacle as the edge of said receptacle is extended from said dough mass and to pass air from said receptacle as said dough mass is rolled within the receptacle into crust form and with said air passing ports being sufficiently small as to allow the passage of air in-to and from the receptacle without allowing the viscus dough ex-truding excessively from the receptacle through these ports dur-ing a normal dough rolling operation and during such time as rel-atively high pressures are applied to the dough within the re-ceptacle.
CLAIM 18 The package combination as claimed in Claim 17 wherein the sheets forming the dough inclosing receptacle are circular in form.
CLAIM 19 The package combination as claimed in Claim 17 wherein the means forming the said air venting ports are in the form of punctures extending through the material at least one or said sheets.
CLAIM 20 The package combination as claimed in Claim 17 wherein at least a part of said air venting ports are in the form of closely spaced punctures internally disposed in close adjacency with re-spect to the said sealed edge of said receptacle to weaken the edge of the receptacle in a manner to assist separation of the sheets of the receptacle along said closely spaced punctures.
CLAIM 21 A package combination as claimed in Claim 17 wherein the receptacle is caused to bear closely about the dough mass until the receptacle is extended for reshaping of the dough mass within the receptacle into crust form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA286,766A CA1064429A (en) | 1977-09-15 | 1977-09-15 | Method of packaging crush dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA286,766A CA1064429A (en) | 1977-09-15 | 1977-09-15 | Method of packaging crush dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1064429A true CA1064429A (en) | 1979-10-16 |
Family
ID=4109535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA286,766A Expired CA1064429A (en) | 1977-09-15 | 1977-09-15 | Method of packaging crush dough |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1064429A (en) |
-
1977
- 1977-09-15 CA CA286,766A patent/CA1064429A/en not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3961743A (en) | Plastic bag and method of manufacture | |
| US6279297B1 (en) | Process for the production of a hermetic recloseable package of flexible material | |
| US2542206A (en) | Art of packaging nuts | |
| US4470153A (en) | Multiwall pouch bag with vent strip | |
| US4631899A (en) | Method of dispensing a metered quantity of snuff and of packaging the individual, metered quantities of snuff | |
| US5797494A (en) | Food packet and method for forming a packet for a food product | |
| EP1373097B1 (en) | Cigarette packet | |
| US2695847A (en) | Package | |
| RU99113435A (en) | PACKAGING WITH SMOKING PRODUCTS | |
| GB2060543A (en) | Making a reclosable package | |
| US4550441A (en) | Vented bag | |
| KR20000016659A (en) | Wrapping and wrapping method for bundle of cigarette | |
| US2148454A (en) | Container | |
| JP2868341B2 (en) | Substantially flat shape food cartridge packaging and material sheet for the packaging | |
| US2811455A (en) | Container for leavened dough | |
| CA2525673A1 (en) | Packaged dough product in flexible package, and related methods | |
| US3088255A (en) | Breather filter for flexible boil-in and sterilization packages | |
| US4351433A (en) | Cigarette packets | |
| CH643204A5 (en) | COLLECTIBLE PACKAGE, METHOD FOR THE PRODUCTION THEREOF AND USE. | |
| EP1497186B1 (en) | Highly compressed filter tow bale and method for the production thereof | |
| US4049836A (en) | Pie crust, dough and package | |
| ITBO20010629A1 (en) | RIGID TYPE PACKAGING FOR SMOKING ITEMS AND RELATED METHOD OF REALIZATION | |
| CA1064429A (en) | Method of packaging crush dough | |
| US4038428A (en) | Method of packaging piecrust dough | |
| US3061169A (en) | Package opener |