CA2241577A1 - Double-crusted food product and method of preparation - Google Patents
Double-crusted food product and method of preparation Download PDFInfo
- Publication number
- CA2241577A1 CA2241577A1 CA002241577A CA2241577A CA2241577A1 CA 2241577 A1 CA2241577 A1 CA 2241577A1 CA 002241577 A CA002241577 A CA 002241577A CA 2241577 A CA2241577 A CA 2241577A CA 2241577 A1 CA2241577 A1 CA 2241577A1
- Authority
- CA
- Canada
- Prior art keywords
- unit weights
- dough
- double
- crusted
- pizza
- 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.)
- Granted
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
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
-
- 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)
Abstract
A frozen double-crusted pizza has a top dough layer and a bottom dough layer that are dissimilar, with a filling of tomato sauce and cheese. A double-crusted food product also has a top dough layer and a bottom dough layer that are dissimilar, but with a filling of meat, vegetables, cheese, and/or fish. The top dough layer is made of croissant dough, while the bottom dough layer is made of bagel dough. The top dough layer helps to prevent the filling from sliding off the bottom dough layer when the product is eaten.
The croissant and bagel doughs provide an unexpected taste combination.
The croissant and bagel doughs provide an unexpected taste combination.
Claims (30)
1. A double-crusted food product comprising:
a bottom dough layer comprising bagel dough;
a filling comprising at least one of cheese, vegetables, fish, and meat; and a top dough layer comprising croissant dough arranged to substantially cover said filling.
a bottom dough layer comprising bagel dough;
a filling comprising at least one of cheese, vegetables, fish, and meat; and a top dough layer comprising croissant dough arranged to substantially cover said filling.
2. The double-crusted food product of claim 1, wherein said filling comprises cheddar cheese and broccoli.
3. The double-crusted food product of claim 1, wherein said filling comprises cream cheese and salmon.
4. The double-crusted food product of claim 1, wherein said top dough layer is in a lattice-shaped pattern.
5. The double-crusted food product of claim 1, wherein said bagel dough is formed from a mixture comprising approximately the following quantities of ingredients with 100 unit weights of enriched white flour: 1.6 - 2.4 unit weights of salt, 2.5 -3.7 unit weights of sugar, 5.0 - 7.6 unit weights of fat, 32 - 48 unit weights of water, 14.0 -21.0 unit weights of ice, and 4.8 - 7.2 unit weights of yeast.
6. The double-crusted food product of claim 5, wherein said bagel dough further comprises: 2.0 - 3.0 unit weights of whey powder or milk powder, 0.4 - 0.6 unit weights of malted barley flour, 1.3 - 1.9 unit weights of Soya flour, 0.2 - 0.4 unit weights of calcium propionate, and 1.2 - 1.8 unit weights of acetylated tartaric acid esters of mono and diglycerides.
7. The double-crusted food product of claim 1, wherein said croissant dough is formed from a mixture comprising approximately the following quantities of ingredients with 100 unit weights of enriched white flour: 6.0 - 9.0 unit weights of sugar, 1.2 - 1.8 unit weights of salt, 1.4 - 2.0 unit weights of margarine or butter, 18.6 -28.0 unit weights of water, 23.0 - 34.4 unit weights of ice, 5.4 - 8.2 unit weights of yeast, and 36 - 54 unit weights of fat.
8. The double-crusted food product of claim 7, wherein said croissant dough further comprises: 2.1 - 3.1 unit weights of milk powder or whey powder and 0.8 - 1.2 unit weights of acetylated tartaric acid esters of mono and diglycerides.
9. The double-crusted food product of claim 1, wherein said bagel dough comprises approximately 37 to 41 % by weight of said frozen food product, said croissant dough comprises approximately 18 to 22 % by weight of said frozen food product, and said filling comprises approximately 35 to 46 % by weight of said frozen food product.
10. A frozen double-crusted pizza comprising:
a bottom dough layer comprising bagel dough;
a filling comprising tomato sauce and cheese substantially covering said bottom dough layer; and a top dough layer comprising croissant dough arranged to substantially cover said filling.
a bottom dough layer comprising bagel dough;
a filling comprising tomato sauce and cheese substantially covering said bottom dough layer; and a top dough layer comprising croissant dough arranged to substantially cover said filling.
11. The frozen double-crusted pizza of claim 10, wherein said top dough layer is in a lattice-shaped pattern.
12. The frozen double-crusted pizza of claim 10, wherein edges of said top dough layer touch edges of said bottom dough layer.
13. The frozen double-crusted pizza of claim 10, wherein said bagel dough is formed from a mixture comprising approximately the following quantities of ingredients with 100 unit weights of enriched white flour: 1.6 - 2.4 unit weights of salt, 2.5 -3.7 unit weights of sugar, 5.0 - 7.6 unit weights of fat, 32 - 48 unit weights of water, 14.0 -21.0 unit weights of ice, and 4.8 - 7.2 unit weights of yeast.
14. The frozen double-crusted pizza of claim 13, wherein said bagel dough further comprises: 2.0 - 3.0 unit weights of whey powder or milk powder, 0.4 - 0.6 unit weights of malted barley flour, 1.3 - 1.9 unit weights of Soya flour, 0.2 - 0.4 unit weights of calcium propionate, and 1.2 - 1.8 unit weights of acetylated tartaric acid esters of mono and diglycerides.
15. The frozen double-crusted pizza of claim 10, wherein said croissant dough is formed from a mixture comprising approximately the following quantities of ingredients with 100 unit weights of enriched white flour: 6.0 - 9.0 unit weights of sugar, 1.2 - 1.8 unit weights of salt, 1.4 - 2.0 unit weights of margarine or butter, 18.6 -28.0 unit weights of water, 23.0 - 34.4 unit weights of ice, 5.4 - 8.2 unit weights of yeast, and 36.0 - 54.0 unit weights of fat.
16. The frozen double-crusted pizza of claim 15, wherein said croissant dough further comprises: 2.1 - 3.1 unit weights of milk powder or whey powder and 0.8 - 1.2 unit weights of acetylated tartaric acid esters of mono and diglycerides.
17. The frozen double-crusted pizza of claim 10, wherein said bottom dough layer, said filling, and said top dough layer have been proofed, prior to being frozen.
18. The frozen double-crusted pizza of claim 10 wherein said filling further comprises a vegetable mixture.
19. The frozen double-crusted pizza of claim 18, wherein said vegetable mixture comprises green peppers and mushrooms.
20. The frozen double-crusted pizza of claim 18, wherein said bagel dough comprises approximately 37 to 41 % by weight of said pizza, said croissant dough comprises approximately 18 to 22 % by weight of said pizza, said pizza sauce comprises approximately 11 to 15 % by weight of said pizza, said cheese comprises approximately 9 to 12 % by weight of said pizza, and said mixed vegetables comprise approximately 15 to 19 % by weight of said pizza.
21. The frozen double-crusted pizza of claim 10, wherein said bagel dough comprises approximately 41 to 45 % by weight of said pizza, said croissant dough comprises approximately 22 to 26 % by weight of said pizza, said pizza sauce comprises approximately 15 to 19 % by weight of said pizza, and said cheese comprises approximately 13 to 16 % by weight of said pizza.
22. A process for making a frozen double-crusted food product comprising the steps of:
a. making a filling comprising at least one of cheese, vegetables, meat, and fish;
b. making a bottom dough layer comprising bagel dough;
c. making a top dough layer comprising croissant dough;
d. sheeting said bottom dough layer;
e. sheeting said top dough layer;
f. substantially covering said first dough layer with said filling; and g. substantially covering said filling with said top dough layer to create a double-crusted food product.
a. making a filling comprising at least one of cheese, vegetables, meat, and fish;
b. making a bottom dough layer comprising bagel dough;
c. making a top dough layer comprising croissant dough;
d. sheeting said bottom dough layer;
e. sheeting said top dough layer;
f. substantially covering said first dough layer with said filling; and g. substantially covering said filling with said top dough layer to create a double-crusted food product.
23. The process of claim 22 further comprising the step of h. freezing said double-crusted food product, after performing step g.
24. The process of claim 23, further comprising the step of proofing said double-crusted food product, after performing step h.
25. The process of claim 24, wherein said proofing step is carried out at approximately 100 °F and 80% humidity for approximately 45 minutes.
26. The process of claim 22, further comprising cutting said top dough layer into a lattice pattern, prior to performing step f.
27. A process for making a frozen double-crusted pizza comprising the steps of:
a. making a sauce from ingredients comprising tomatoes;
b. making a bottom dough layer comprising bagel dough;
c. making a top dough layer comprising croissant dough;
d. sheeting said bottom dough layer;
e. sheeting said top dough layer;
f. substantially covering said first dough layer with said sauce and a quantity of cheese;
g. substantially covering said sauce and said cheese with said top dough layer to create a double-crusted pizza; and h. freezing said double-crusted pizza.
a. making a sauce from ingredients comprising tomatoes;
b. making a bottom dough layer comprising bagel dough;
c. making a top dough layer comprising croissant dough;
d. sheeting said bottom dough layer;
e. sheeting said top dough layer;
f. substantially covering said first dough layer with said sauce and a quantity of cheese;
g. substantially covering said sauce and said cheese with said top dough layer to create a double-crusted pizza; and h. freezing said double-crusted pizza.
28. The process of claim 27, further comprising the step of proofing said double-crusted pizza, prior to performing step h.
29. The process of claim 28, wherein said proofing step is carried out at approximately 100 °F and 80% humidity for approximately 45 minutes.
30. The process of claim 27, further comprising cutting said top dough layer into a lattice pattern, prior to performing step f.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2241577A CA2241577C (en) | 1998-06-24 | 1998-06-24 | Double-crusted food product and method of preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2241577A CA2241577C (en) | 1998-06-24 | 1998-06-24 | Double-crusted food product and method of preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2241577A1 true CA2241577A1 (en) | 1999-12-24 |
| CA2241577C CA2241577C (en) | 2010-01-26 |
Family
ID=29409529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2241577A Expired - Lifetime CA2241577C (en) | 1998-06-24 | 1998-06-24 | Double-crusted food product and method of preparation |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2241577C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2865903A1 (en) * | 2004-02-05 | 2005-08-12 | Michel Jean Robert Larose | Filled food product has edible covering layer over filling that is joined to edges of leavened dough base |
| WO2006037832A1 (en) * | 2004-10-01 | 2006-04-13 | Lazarillo De Tormes, S.L. | Improved pizza |
| US20110104339A1 (en) * | 2009-10-30 | 2011-05-05 | Kraft Foods Global Brands Llc | Double-crusted pizza products, and methods for producing same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USD814250S1 (en) | 2016-05-09 | 2018-04-03 | Einstein Noah Restaurant Group, Inc. | Dough shaping tool |
-
1998
- 1998-06-24 CA CA2241577A patent/CA2241577C/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2865903A1 (en) * | 2004-02-05 | 2005-08-12 | Michel Jean Robert Larose | Filled food product has edible covering layer over filling that is joined to edges of leavened dough base |
| WO2006037832A1 (en) * | 2004-10-01 | 2006-04-13 | Lazarillo De Tormes, S.L. | Improved pizza |
| US20110104339A1 (en) * | 2009-10-30 | 2011-05-05 | Kraft Foods Global Brands Llc | Double-crusted pizza products, and methods for producing same |
| CN102595912A (en) * | 2009-10-30 | 2012-07-18 | 雀巢产品技术援助有限公司 | Pizza sandwich |
| US9788553B2 (en) | 2009-10-30 | 2017-10-17 | Nestec S.A. | Double-crusted pizza products, and methods for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2241577C (en) | 2010-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU730049B2 (en) | Ready-to-assemble, ready-to-eat packaged pizza | |
| US20030049359A1 (en) | Self-rising sheeted dough | |
| KR102047941B1 (en) | A manufacturing process of rising frozen-pizza dough | |
| US6753026B2 (en) | Process for making a range of long shelf life, filled bread snacks | |
| US20030165605A1 (en) | Frozen dough and baked products | |
| US5182123A (en) | Composite laminated dough | |
| CA1115116A (en) | Multi-purpose pre-mix for home baking processes | |
| DK2944198T3 (en) | Process for making a durable stuffed confectionery product of the sugar bread type | |
| CA2241577A1 (en) | Double-crusted food product and method of preparation | |
| CA2693816C (en) | Thin crust, flaky bread product and method for making same | |
| JP7046525B2 (en) | Ready-to-eat pizza that can be stored at room temperature and its manufacturing method | |
| RU2634946C1 (en) | Method of preparing products from fermented dough with filling | |
| KR101874989B1 (en) | Manufacturing method for pizza dough | |
| US8623437B2 (en) | Combination breadsticks and pizza product | |
| EP1385383B1 (en) | Ready to bake refrigerated dough | |
| CN112155032A (en) | Butter pancake and preparation method thereof | |
| RU2627090C2 (en) | Dough for pizza, containing malted barley flour | |
| EP1133920B1 (en) | Method for the preparation of a filled savory snack | |
| US20230056753A1 (en) | Roll-type pizza and method of making the same | |
| RU2760219C1 (en) | Method for producing flat breads | |
| RU2259730C1 (en) | Method for producing of small hardtacks "duimovochka" and hardtacks "duimovochka" produced by method | |
| JP3035841B2 (en) | Pizza | |
| US20170055537A1 (en) | Frozen pre-fried dough and procurement process | |
| CA2514095C (en) | Pizza and crust having an irregular edge | |
| KR20240111189A (en) | Drying Pizza Dough Manufacturing Method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKEX | Expiry |
Effective date: 20180626 |