CA2241577C - Double-crusted food product and method of preparation - Google Patents
Double-crusted food product and method of preparation Download PDFInfo
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- CA2241577C CA2241577C CA2241577A CA2241577A CA2241577C CA 2241577 C CA2241577 C CA 2241577C CA 2241577 A CA2241577 A CA 2241577A CA 2241577 A CA2241577 A CA 2241577A CA 2241577 C CA2241577 C CA 2241577C
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- 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
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- 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
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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.
Description
TITLE:
Double-Crusted Food Product and Method of Preparation FIELD OF THE INVENTION:
The present invention relates to food products, and more particularly, to a double-crusted food product and to a method for preparing such a double-crusted food product.
BACKGROUND OF THE INVENTION:
A well-known frozen food product is the traditional pizza. A traditional pizza is comprised of a crust topped with a tomato-based sauce, vegetables such as green peppers and mushrooms, pepperoni, and mozzarella cheese. The crust is generally made of a conventional pizza dough comprising wheat flour and yeast. The dough is mixed, kneaded, and proofed, to permit leavening. The dough is then shaped, usually in a disk-like shape, the tomato sauce is then coated onto the dough, and the vegetables and cheese are sprinkled on top of the sauce. The raw pizza may then be baked.
Alternatively, the raw pizza may be frozen and suitably packaged, prior to being baked. Such ready-made frozen pizzas have become a staple in the frozen food industry.
To provide new taste combinations, numerous variations to the above-described traditional pizza have been disclosed. For example, it is known to replace the tomato sauce with basil pesto or olive oil and fresh herbs such as basil and parsley.
It is also known to grill or saute the vegetables, prior to placing them on the pizza.
The use of a variety of different meats such as ground beef, anchovies, and smoked salmon is also known. Finally, different cheeses such as goat cheese and gorgonzola have been used.
However, many of the known variations to the traditional pizza cannot be adopted when it is desired to produce a ready-made frozen pizza as many of the ingredients are not amenable to freezing and thawing due to resultant changes in their texture and taste.
A further problem with the traditional pizza is that when a slice is picked up to be eaten, it may droop downward, with the result that the toppings may fall off the crust.
To solve the latter problem, various double-crusted pizzas have been created.
U.S. Patent No. 3,615,678, which issued on October 26, 1991 to Frank P. Tangel and Argillo Musetti discloses a process for making a pizza having two dough layers sealed together about their peripheries. The upper and lower layers of dough are the same dough types and are made essentially from 300 pounds of durum wheat flour, 105 to 125 pounds of water, 3 to 9 pounds corn oil, 7 to 11 pounds of compressed yeast, and 7 to 10 pounds malt. However, the dough has the same taste as typical pizza dough.
It has also been suggested to place pizza fillings between two slices of bread and freeze the resultant double-crusted pizza. While this may offer a variation in the taste of the previously known pizzas, because the bread is so porous, the filling leaks through the bread.
Double-Crusted Food Product and Method of Preparation FIELD OF THE INVENTION:
The present invention relates to food products, and more particularly, to a double-crusted food product and to a method for preparing such a double-crusted food product.
BACKGROUND OF THE INVENTION:
A well-known frozen food product is the traditional pizza. A traditional pizza is comprised of a crust topped with a tomato-based sauce, vegetables such as green peppers and mushrooms, pepperoni, and mozzarella cheese. The crust is generally made of a conventional pizza dough comprising wheat flour and yeast. The dough is mixed, kneaded, and proofed, to permit leavening. The dough is then shaped, usually in a disk-like shape, the tomato sauce is then coated onto the dough, and the vegetables and cheese are sprinkled on top of the sauce. The raw pizza may then be baked.
Alternatively, the raw pizza may be frozen and suitably packaged, prior to being baked. Such ready-made frozen pizzas have become a staple in the frozen food industry.
To provide new taste combinations, numerous variations to the above-described traditional pizza have been disclosed. For example, it is known to replace the tomato sauce with basil pesto or olive oil and fresh herbs such as basil and parsley.
It is also known to grill or saute the vegetables, prior to placing them on the pizza.
The use of a variety of different meats such as ground beef, anchovies, and smoked salmon is also known. Finally, different cheeses such as goat cheese and gorgonzola have been used.
However, many of the known variations to the traditional pizza cannot be adopted when it is desired to produce a ready-made frozen pizza as many of the ingredients are not amenable to freezing and thawing due to resultant changes in their texture and taste.
A further problem with the traditional pizza is that when a slice is picked up to be eaten, it may droop downward, with the result that the toppings may fall off the crust.
To solve the latter problem, various double-crusted pizzas have been created.
U.S. Patent No. 3,615,678, which issued on October 26, 1991 to Frank P. Tangel and Argillo Musetti discloses a process for making a pizza having two dough layers sealed together about their peripheries. The upper and lower layers of dough are the same dough types and are made essentially from 300 pounds of durum wheat flour, 105 to 125 pounds of water, 3 to 9 pounds corn oil, 7 to 11 pounds of compressed yeast, and 7 to 10 pounds malt. However, the dough has the same taste as typical pizza dough.
It has also been suggested to place pizza fillings between two slices of bread and freeze the resultant double-crusted pizza. While this may offer a variation in the taste of the previously known pizzas, because the bread is so porous, the filling leaks through the bread.
2 The present invention attempts to overcome some of the disadvantages associated with frozen double-crusted pizzas, and methods for producing such frozen double-crusted pizzas and similar frozen food products.
SUMMARY OF THE INVENTION:
It is an object of the present invention to provide a new double-crusted food product and to a method for preparing same and an improved frozen double-crusted pizza and a method for preparing same.
In accordance with one aspect of the present invention there is provided 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.
In accordance with another aspect of the present invention there is provided 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.
In accordance with yet another aspect of the present invention there is provided a process for making a double-crusted food product comprising the steps of:
SUMMARY OF THE INVENTION:
It is an object of the present invention to provide a new double-crusted food product and to a method for preparing same and an improved frozen double-crusted pizza and a method for preparing same.
In accordance with one aspect of the present invention there is provided 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.
In accordance with another aspect of the present invention there is provided 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.
In accordance with yet another aspect of the present invention there is provided a process for making a double-crusted food product comprising the steps of:
3 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.
In a further aspect of the present invention, there is provided 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;
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.
In a further aspect of the present invention, there is provided 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;
4 g. substantially covering said filling with said top dough layer to create a double-crusted food product; and h. freezing said double-crusted food product, after performing step g.
In yet another aspect of the present invention, there is provided 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.
4a The present invention provides a frozen double-crusted food product and a method of preparing same and a frozen double-crusted pizza and a method of preparing same. It has been discovered that bagel dough has sufficient strength to provide adequate support for the filling, both in its frozen and cooked states. The bagel dough is also of sufficient density to prevent the filling from leaking through. Both the bagel dough and croissant doughs freeze and thaw well, retaining their desired taste and texture. Both doughs are also amenable to manufacturing on a large scale.
The use of dissimilar doughs for the bottom and top crust creates a new taste combination. In addition, the use of bagel and croissant dough, instead of traditional pizza dough also creates a new taste combination. The bagel crust is denser and chewier than a traditional pizza crust, while the croissant crust typically has a buttery taste and flaky texture, unlike a traditional pizza crust.
BRIEF DESCRIPTION OF THE DRAWINGS:
In figures which illustrate preferred embodiments of the invention, FIG. 1 is a perspective view of an embodiment of the pizza from above.
FIG. 2 is a cross-sectional view taken on the line II-II of the pizza of FIG.
1.
DESCRIPTION OF THE PREFERRED EMBODIMENTS:
FIGS. 1 and 2 illustrate a frozen double-crusted pizza 20 exemplary of a pizza in
In yet another aspect of the present invention, there is provided 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.
4a The present invention provides a frozen double-crusted food product and a method of preparing same and a frozen double-crusted pizza and a method of preparing same. It has been discovered that bagel dough has sufficient strength to provide adequate support for the filling, both in its frozen and cooked states. The bagel dough is also of sufficient density to prevent the filling from leaking through. Both the bagel dough and croissant doughs freeze and thaw well, retaining their desired taste and texture. Both doughs are also amenable to manufacturing on a large scale.
The use of dissimilar doughs for the bottom and top crust creates a new taste combination. In addition, the use of bagel and croissant dough, instead of traditional pizza dough also creates a new taste combination. The bagel crust is denser and chewier than a traditional pizza crust, while the croissant crust typically has a buttery taste and flaky texture, unlike a traditional pizza crust.
BRIEF DESCRIPTION OF THE DRAWINGS:
In figures which illustrate preferred embodiments of the invention, FIG. 1 is a perspective view of an embodiment of the pizza from above.
FIG. 2 is a cross-sectional view taken on the line II-II of the pizza of FIG.
1.
DESCRIPTION OF THE PREFERRED EMBODIMENTS:
FIGS. 1 and 2 illustrate a frozen double-crusted pizza 20 exemplary of a pizza in
5 accordance with the invention.
As best illustrated in FIG. 2, pizza 20 comprises a bottom dough layer 22 made of conventional bagel dough 42. Bottom dough layer 22 is substantially rectangular in shape with edges 34 that curve upward and has a top surface 36.
Bagel dough 42 may be a stiff, high protein dough, such as those known to make bagels using conventional bagel-making techniques. It is not unlike lean French bread dough. Bagel dough 42, once cooked, is firm to the touch, dense, and chewy. It may be comprised of a number of ingredients including flour and yeast. A person skilled in the art will appreciate that there are a number of variations of ingredients and methods of making bagel dough 42.
On the top surface 36 of bottom dough layer 22 is a layer of pizza sauce 24, followed by a layer of mixed vegetables 26, and a layer of mozzarella cheese 28. Each of these layers substantially covers the surface of the layer beneath it, except for the edges 34. The pizza sauce 24, mixed vegetables 26, and mozzarella cheese 28 are also referred to as filling 32. A top dough layer 30 made of conventional croissant dough 40, is in a lattice pattern and substantially covers the cheese 28, as best illustrated in FIG. 1.
A person skilled in the art will appreciate that croissant dough 40 may be formed from a variety of ingredients and may be made from a variety of methods. For example, croissant dough 40 may be formed from a laminated dough in which thin layers of dough
As best illustrated in FIG. 2, pizza 20 comprises a bottom dough layer 22 made of conventional bagel dough 42. Bottom dough layer 22 is substantially rectangular in shape with edges 34 that curve upward and has a top surface 36.
Bagel dough 42 may be a stiff, high protein dough, such as those known to make bagels using conventional bagel-making techniques. It is not unlike lean French bread dough. Bagel dough 42, once cooked, is firm to the touch, dense, and chewy. It may be comprised of a number of ingredients including flour and yeast. A person skilled in the art will appreciate that there are a number of variations of ingredients and methods of making bagel dough 42.
On the top surface 36 of bottom dough layer 22 is a layer of pizza sauce 24, followed by a layer of mixed vegetables 26, and a layer of mozzarella cheese 28. Each of these layers substantially covers the surface of the layer beneath it, except for the edges 34. The pizza sauce 24, mixed vegetables 26, and mozzarella cheese 28 are also referred to as filling 32. A top dough layer 30 made of conventional croissant dough 40, is in a lattice pattern and substantially covers the cheese 28, as best illustrated in FIG. 1.
A person skilled in the art will appreciate that croissant dough 40 may be formed from a variety of ingredients and may be made from a variety of methods. For example, croissant dough 40 may be formed from a laminated dough in which thin layers of dough
6 are separated from one another by thin layers of butter, margarine, vegetable shortening, or the like. Typically, croissant dough 40 will have about 161ayers of dough, but may have more or less layers depending on the thickness desired. These laminated layers cause the croissant dough 40 to have relatively large holes or layers internally when the product has been proofed and baked and gives the croissant dough 40 its distinctive texture, which is flaky, rather than spongy, such as white bread. It also has a buttery taste.
The ingredients of croissant dough 40 may include, for example, 100 parts flour, 50 parts water, 10 parts sugar, 2 parts salt, 5.4 parts milk powder, and 4 parts yeast and 28 parts butter.
Top dough layer 30 has edges 38 that touch the edges 34 of bottom dough layer 22. Upon cooking, the edges 38 and edges 34 become sealed. After the pizza 20 is cooked, a slice of pizza 20 may be cut. When a slice is picked up for eating, the filling 32 does not fall off as the top dough layer 30 maintains the filling 32 in place. Also, bagel dough 42 has sufficient structural strength to prevent the pizza 20 from drooping downward, where not supported. Finally, bagel dough 42 is not very porous and therefore, the pizza sauce 24 does not leak through top surface 36 of bottom dough layer 22.
The proportions of the ingredients of pizza 20 (uncooked), by weight, are as follows:
The ingredients of croissant dough 40 may include, for example, 100 parts flour, 50 parts water, 10 parts sugar, 2 parts salt, 5.4 parts milk powder, and 4 parts yeast and 28 parts butter.
Top dough layer 30 has edges 38 that touch the edges 34 of bottom dough layer 22. Upon cooking, the edges 38 and edges 34 become sealed. After the pizza 20 is cooked, a slice of pizza 20 may be cut. When a slice is picked up for eating, the filling 32 does not fall off as the top dough layer 30 maintains the filling 32 in place. Also, bagel dough 42 has sufficient structural strength to prevent the pizza 20 from drooping downward, where not supported. Finally, bagel dough 42 is not very porous and therefore, the pizza sauce 24 does not leak through top surface 36 of bottom dough layer 22.
The proportions of the ingredients of pizza 20 (uncooked), by weight, are as follows:
7 Bagel Dough 42 37 to 41 %
Croissant Dough 40 18 to 22%
Pizza Sauce 24 11 to 15%
Mozzarella Cheese 28 9 to 12%
Mixed Vegetables 26 15 to 19%
If the mixed vegetables 26 are omitted from pizza 20, the proportions of pizza 20, by weight may be as follows:
Bagel Dough 42 41 to 45 %
Croissant Dough 40 22 to 26%
Pizza Sauce 24 15 to 19 %
Mozzarella Cheese 28 13 to 16%
The pizza sauce 24 comprises tomato paste, vinegar, modified corn starch, sugar, salt, hydrogenated vegetable oil, preservatives, and spices such as garlic and basil. A
person skilled in the art will appreciate that variations may be made to the ingredients of the pizza sauce. For example, canned tomatoes and sugar may be added. The mixed vegetables 26 comprise green peppers, red peppers, onions, and mushrooms.
Mixed vegetables 26 can include other vegetables that are amenable to freezing and thawing, such as black olives, or can be limited to fewer ingredients such as green peppers and mushrooms. Also, the mixed vegetables 26 may be eliminated altogether so that the
Croissant Dough 40 18 to 22%
Pizza Sauce 24 11 to 15%
Mozzarella Cheese 28 9 to 12%
Mixed Vegetables 26 15 to 19%
If the mixed vegetables 26 are omitted from pizza 20, the proportions of pizza 20, by weight may be as follows:
Bagel Dough 42 41 to 45 %
Croissant Dough 40 22 to 26%
Pizza Sauce 24 15 to 19 %
Mozzarella Cheese 28 13 to 16%
The pizza sauce 24 comprises tomato paste, vinegar, modified corn starch, sugar, salt, hydrogenated vegetable oil, preservatives, and spices such as garlic and basil. A
person skilled in the art will appreciate that variations may be made to the ingredients of the pizza sauce. For example, canned tomatoes and sugar may be added. The mixed vegetables 26 comprise green peppers, red peppers, onions, and mushrooms.
Mixed vegetables 26 can include other vegetables that are amenable to freezing and thawing, such as black olives, or can be limited to fewer ingredients such as green peppers and mushrooms. Also, the mixed vegetables 26 may be eliminated altogether so that the
8 filling 32 is made up of the pizza sauce 24 and mozzarella cheese 28 only.
In another embodiment, filling 32 does not comprise a tomato-based sauce and cheese, but rather a filling such as cheddar cheese and broccoli, cream cheese and salmon, cream cheese and raisin, cheese and salsa sauce, or other suitable combination of cheese, vegetable, meat, or fish. The resulting product is not a pizza, but rather a food product.
The exemplary bagel dough 42 comprises the following ingredients:
Ingredients Quantity (kg) Enriched White Flour 160.0 Salt 3.2 Sugar 5.0 Soya Flour 2.6 Calcium Propionate 0.4 Malted Barley Flour 0.8 Whey Powder 4.0 Vegetable Shortening 10.0 Acetylated tartaric acid esters of mono and diglycerides 2.4 Water 64.0 Ice 28.0 Yeast 9.6
In another embodiment, filling 32 does not comprise a tomato-based sauce and cheese, but rather a filling such as cheddar cheese and broccoli, cream cheese and salmon, cream cheese and raisin, cheese and salsa sauce, or other suitable combination of cheese, vegetable, meat, or fish. The resulting product is not a pizza, but rather a food product.
The exemplary bagel dough 42 comprises the following ingredients:
Ingredients Quantity (kg) Enriched White Flour 160.0 Salt 3.2 Sugar 5.0 Soya Flour 2.6 Calcium Propionate 0.4 Malted Barley Flour 0.8 Whey Powder 4.0 Vegetable Shortening 10.0 Acetylated tartaric acid esters of mono and diglycerides 2.4 Water 64.0 Ice 28.0 Yeast 9.6
9 A person skilled in the art will appreciate that variations to the above ingredients may be made. For example, milk powder may be substituted for the whey powder and any other fat may be used instead of the vegetable shortening. Also, whey powder, malted barley flour, soya flour, calcium propionate, and acetylated tartaric acid esters of mono and diglycerides may be omitted. Finally, the amount of each ingredient may be varied within an approximate range of 20% of the weights listed.
To make the bagel dough 42, all of the ingredients are placed into a dough mixer and mixed for 18 minutes at low speed. The bagel dough 42 is then divided into 20 lb.
slabs and covered with plastic sheets. The bagel dough 42 is then placed into a freezer which is set at a temperature of 0 F for approximately 2 hours. Then, the bagel dough 42 is moved from the freezer to a cooler which is set at a temperature of 39 to 43 F and left there for at least 2-3 hours. The bagel dough 42 temperature should be 35 to 45 F
when ready to use.
The exemplary croissant dough 40 comprises the following ingredients.
Ingredients Quantity (kg) Enriched White Flour 120.0 Sugar 9.0 Salt 1.8 Acetylated tartaric acid esters of mono and diglycerides 1.2 Buttermilk Powder 3.1 Margarine or Butter 2.0 Water 28.0 Ice 34.5 Yeast 8.2 Vegetable Shortening 54.0 A person skilled in the art will appreciate that variations to the above ingredients may be made. For example, any milk powder or whey powder may be substituted for the whey powder and any fat may be used for the vegetable shortening. Also, the milk powder and acetylated tartaric acid esters of mono and diglycerides may be omitted.
Finally, the amount of each ingredient may be varied within an approximate range of 20% of the weights listed.
To make the croissant dough 40, all of the ingredients, except for the vegetable shortening, are placed into a dough mixer and mixed for 2 minutes at low speed and 10 minutes at fast speed. The final dough temperature of croissant dough 40 should be 55 to 58 F. Next, the croissant dough 40 is removed from the mixer and placed on a dough laminating system. The croissant dough 40 is then spread out into a sheet. The vegetable shortening is then spread onto the sheet of dough and the dough is folded in half. The processes of spreading out the dough and spreading the vegetable shortening is repeated until the dough is in 24 layers. The laminated croissant dough 40 is then divided into 18 lb. slabs. Each piece is covered with plastic and the dough is placed in a freezer which is set at a temperature of 0 F to chill for approximately 2-3 hours, then removed to a cooler which is set at a temperature of 39 to 43 F for at least 6 hours. The temperature of croissant dough 40 should be 35 to 45 F when ready to use.
To create the filling 32 for the pizza 20, the mozzarella cheese 28 is grated, the mixed vegetables 26 are cleaned, sliced, and mixed, and the ingredients of pizza sauce 24 are mixed together.
To put the pizza 20 together, a long continuous rectangular sheet of the bagel dough 42 is placed on a production line to form bottom dough layer 22. After this sheeting process, the pizza sauce 24 is then applied to the bottom dough layer 22 to substantially cover the top surface 36 of bottom dough layer 22, the vegetable mixture 26 is sprinkled on top of the sauce 24 to substantially cover the sauce 24, and then the grated mozzarella cheese 28 is sprinkled on top of the vegetable mixture 26, to substantially cover the vegetable mixture 26.
The croissant dough 40 is then spread out into a rectangular sheet. After this sheeting step, croissant dough 40 is then cut with a lattice-shaped cutter to make a sheet of croissant dough 40 in a lattice pattern. It will be appreciated that the lattice pattern may be otherwise formed for example by cutting croissant dough 40 into a number of long strips and creating a criss-cross pattern. The sheet of croissant dough 40 forms the top dough layer 30 and is dropped onto the bottom dough layer 22, which is covered with the sauce 24, vegetable mixture 26, and cheese 28. A sheet of pizza is thus formed.
Sealing of the edges 34 and 38 in the manufacturing process is not necessary as the edges 38 of top dough layer 30 touch the edges 34 of bottom dough layer 22 such that and once cooked, the edges 38 and edges 34 form a seal at the points of contact.
The sheet of pizza is then moved along the production line and cutters cut the sheet of pizza into individual pizzas 20. A pizza 20 is then placed into a proofer, with a setting of 100 F temperature and 80% humidity, for about 45 minutes. During the proofing step, edges 34 of bottom dough layer 22 curve upward which aids in maintaining the filling on top surface 36 of bottom dough layer 22, once pizza 20 is cooked. The pizza 20 is then removed from the proofer and left to dry at room temperature for 15 minutes.
The pizza 20 is then frozen at -22 to -31 F for 35-40 minutes. The pizzas 20 is then packaged and placed in a storage freezer, which is at a temperature of 0 to 4 F.
When ready to cook, the frozen pizza 20 may be placed directly from the freezer into an oven preheated to 375 F and cooked for 15 to 18 minutes. Most frozen pizzas require thawing, prior to baking, to permit the dough to rise. However, the frozen pizza need not be thawed prior to placing it into the oven because the doughs 42 and 40 have 20 been proofed, prior to being frozen.
Once cooked, the pizza 20 may be sliced into rectangular slices. When a slice is picked up to be eaten, the ingredients do not slide off as the edges 38 of the top dough layer 30 meet the edges 34 of bottom dough layer 22, to contain the filling 32.
The pizza 20 provides a new and unexpected taste combination, ie. the combination of the dense and chewy bagel crust with the flaky and buttery croissant crust.
The bagel dough 42 and croissant dough 40 are amenable to use in frozen pizzas as they freeze and thaw well, ie. they maintain their texture and taste after being frozen and thawed. The lattice shape of the croissant upper crust also provides an elegant look to the pizza.
A person skilled in the art will recognize that numerous modifications to the above described embodiments are possible.
For example, the croissant dough 40 need not be cut into a lattice shape, but may be placed onto the bottom dough layer 22, pizza sauce 24, mixed vegetables 26, and mozzarella cheese 28 as a continuous sheet of dough. The mozzarella cheese 28 may be replaced with another cheese that is amenable to freezing and thawing, such as Romano cheese. Also, meat such as pepperoni may be added. The proofmg step may also be eliminated, but this will require thawing of the pizza, prior to cooking it.
Pizza 20 may be produced in a single-serving size of approximately 6" by 4", which eliminates the need for slicing the product. Finally, the food product need not be frozen, but may be baked after putting the ingredients together.
Numerous other modifications, variations, and adaptations may be made to the particular embodiments of the invention described above without departing from the spirit and scope of the invention, as defined by the claims.
To make the bagel dough 42, all of the ingredients are placed into a dough mixer and mixed for 18 minutes at low speed. The bagel dough 42 is then divided into 20 lb.
slabs and covered with plastic sheets. The bagel dough 42 is then placed into a freezer which is set at a temperature of 0 F for approximately 2 hours. Then, the bagel dough 42 is moved from the freezer to a cooler which is set at a temperature of 39 to 43 F and left there for at least 2-3 hours. The bagel dough 42 temperature should be 35 to 45 F
when ready to use.
The exemplary croissant dough 40 comprises the following ingredients.
Ingredients Quantity (kg) Enriched White Flour 120.0 Sugar 9.0 Salt 1.8 Acetylated tartaric acid esters of mono and diglycerides 1.2 Buttermilk Powder 3.1 Margarine or Butter 2.0 Water 28.0 Ice 34.5 Yeast 8.2 Vegetable Shortening 54.0 A person skilled in the art will appreciate that variations to the above ingredients may be made. For example, any milk powder or whey powder may be substituted for the whey powder and any fat may be used for the vegetable shortening. Also, the milk powder and acetylated tartaric acid esters of mono and diglycerides may be omitted.
Finally, the amount of each ingredient may be varied within an approximate range of 20% of the weights listed.
To make the croissant dough 40, all of the ingredients, except for the vegetable shortening, are placed into a dough mixer and mixed for 2 minutes at low speed and 10 minutes at fast speed. The final dough temperature of croissant dough 40 should be 55 to 58 F. Next, the croissant dough 40 is removed from the mixer and placed on a dough laminating system. The croissant dough 40 is then spread out into a sheet. The vegetable shortening is then spread onto the sheet of dough and the dough is folded in half. The processes of spreading out the dough and spreading the vegetable shortening is repeated until the dough is in 24 layers. The laminated croissant dough 40 is then divided into 18 lb. slabs. Each piece is covered with plastic and the dough is placed in a freezer which is set at a temperature of 0 F to chill for approximately 2-3 hours, then removed to a cooler which is set at a temperature of 39 to 43 F for at least 6 hours. The temperature of croissant dough 40 should be 35 to 45 F when ready to use.
To create the filling 32 for the pizza 20, the mozzarella cheese 28 is grated, the mixed vegetables 26 are cleaned, sliced, and mixed, and the ingredients of pizza sauce 24 are mixed together.
To put the pizza 20 together, a long continuous rectangular sheet of the bagel dough 42 is placed on a production line to form bottom dough layer 22. After this sheeting process, the pizza sauce 24 is then applied to the bottom dough layer 22 to substantially cover the top surface 36 of bottom dough layer 22, the vegetable mixture 26 is sprinkled on top of the sauce 24 to substantially cover the sauce 24, and then the grated mozzarella cheese 28 is sprinkled on top of the vegetable mixture 26, to substantially cover the vegetable mixture 26.
The croissant dough 40 is then spread out into a rectangular sheet. After this sheeting step, croissant dough 40 is then cut with a lattice-shaped cutter to make a sheet of croissant dough 40 in a lattice pattern. It will be appreciated that the lattice pattern may be otherwise formed for example by cutting croissant dough 40 into a number of long strips and creating a criss-cross pattern. The sheet of croissant dough 40 forms the top dough layer 30 and is dropped onto the bottom dough layer 22, which is covered with the sauce 24, vegetable mixture 26, and cheese 28. A sheet of pizza is thus formed.
Sealing of the edges 34 and 38 in the manufacturing process is not necessary as the edges 38 of top dough layer 30 touch the edges 34 of bottom dough layer 22 such that and once cooked, the edges 38 and edges 34 form a seal at the points of contact.
The sheet of pizza is then moved along the production line and cutters cut the sheet of pizza into individual pizzas 20. A pizza 20 is then placed into a proofer, with a setting of 100 F temperature and 80% humidity, for about 45 minutes. During the proofing step, edges 34 of bottom dough layer 22 curve upward which aids in maintaining the filling on top surface 36 of bottom dough layer 22, once pizza 20 is cooked. The pizza 20 is then removed from the proofer and left to dry at room temperature for 15 minutes.
The pizza 20 is then frozen at -22 to -31 F for 35-40 minutes. The pizzas 20 is then packaged and placed in a storage freezer, which is at a temperature of 0 to 4 F.
When ready to cook, the frozen pizza 20 may be placed directly from the freezer into an oven preheated to 375 F and cooked for 15 to 18 minutes. Most frozen pizzas require thawing, prior to baking, to permit the dough to rise. However, the frozen pizza need not be thawed prior to placing it into the oven because the doughs 42 and 40 have 20 been proofed, prior to being frozen.
Once cooked, the pizza 20 may be sliced into rectangular slices. When a slice is picked up to be eaten, the ingredients do not slide off as the edges 38 of the top dough layer 30 meet the edges 34 of bottom dough layer 22, to contain the filling 32.
The pizza 20 provides a new and unexpected taste combination, ie. the combination of the dense and chewy bagel crust with the flaky and buttery croissant crust.
The bagel dough 42 and croissant dough 40 are amenable to use in frozen pizzas as they freeze and thaw well, ie. they maintain their texture and taste after being frozen and thawed. The lattice shape of the croissant upper crust also provides an elegant look to the pizza.
A person skilled in the art will recognize that numerous modifications to the above described embodiments are possible.
For example, the croissant dough 40 need not be cut into a lattice shape, but may be placed onto the bottom dough layer 22, pizza sauce 24, mixed vegetables 26, and mozzarella cheese 28 as a continuous sheet of dough. The mozzarella cheese 28 may be replaced with another cheese that is amenable to freezing and thawing, such as Romano cheese. Also, meat such as pepperoni may be added. The proofmg step may also be eliminated, but this will require thawing of the pizza, prior to cooking it.
Pizza 20 may be produced in a single-serving size of approximately 6" by 4", which eliminates the need for slicing the product. Finally, the food product need not be frozen, but may be baked after putting the ingredients together.
Numerous other modifications, variations, and adaptations may be made to the particular embodiments of the invention described above without departing from the spirit and scope of the invention, as defined by the claims.
10
Claims (29)
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 double-crusted food product, said croissant dough comprises approximately 18 to 22% by weight of said double-crusted food product, and said filling comprises approximately 35 to 46% by weight of said double-crusted 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 tomato 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 vegetable mixture 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 tomato 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;
g. substantially covering said filling with said top dough layer to create a double-crusted food product; and h. freezing said double-crusted food product, after performing step g.
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;
g. substantially covering said filling with said top dough layer to create a double-crusted food product; and h. freezing said double-crusted food product, after performing step g.
23. The process of claim 22, further comprising the step of proofing said double-crusted food product, after performing step h.
24. The process of claim 23, wherein said proofing step is carried out at approximately 100 °F and 80% humidity for approximately 45 minutes.
25. The process of claim 22, further comprising cutting said top dough layer into a lattice pattern, prior to performing step f.
26. 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.
27. The process of claim 26, further comprising the step of proofing said double-crusted pizza, prior to performing step h.
28. The process of claim 27, wherein said proofing step is carried out at approximately 100 °F and 80% humidity for approximately 45 minutes.
29. The process of claim 26, 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 CA2241577A1 (en) | 1999-12-24 |
| CA2241577C true 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 (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 |
Families Citing this family (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 |
| ES1058509Y (en) * | 2004-10-01 | 2005-04-01 | Lazarillo De Tormes S L | PERFECTED PIZZA. |
| US9788553B2 (en) * | 2009-10-30 | 2017-10-17 | Nestec S.A. | Double-crusted pizza products, and methods for producing same |
-
1998
- 1998-06-24 CA CA2241577A patent/CA2241577C/en not_active Expired - Lifetime
Cited By (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2241577A1 (en) | 1999-12-24 |
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Effective date: 20180626 |