CH624555A5 - - Google Patents
Download PDFInfo
- Publication number
- CH624555A5 CH624555A5 CH991278A CH991278A CH624555A5 CH 624555 A5 CH624555 A5 CH 624555A5 CH 991278 A CH991278 A CH 991278A CH 991278 A CH991278 A CH 991278A CH 624555 A5 CH624555 A5 CH 624555A5
- Authority
- CH
- Switzerland
- Prior art keywords
- dough
- punch
- sinking
- takes place
- tool
- Prior art date
Links
- 238000000034 method Methods 0.000 claims description 18
- 235000013550 pizza Nutrition 0.000 claims description 17
- 235000008429 bread Nutrition 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 3
- 239000011159 matrix material Substances 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 238000011084 recovery Methods 0.000 claims 1
- 238000004064 recycling Methods 0.000 claims 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 8
- 235000015108 pies Nutrition 0.000 description 8
- 229910052782 aluminium Inorganic materials 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000004809 Teflon Substances 0.000 description 5
- 229920006362 Teflon® Polymers 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241001137251 Corvidae Species 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 230000000750 progressive effect Effects 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000003100 immobilizing effect Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 235000011835 quiches Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
-
- 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)
- Formation And Processing Of Food Products (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7729289 | 1977-09-29 | ||
| FR7821508A FR2431258A1 (fr) | 1978-07-20 | 1978-07-20 | Procede de fabrication de fonds de tartes ou pizzas et outillage pour la mise en oeuvre du procede |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH624555A5 true CH624555A5 (no) | 1981-08-14 |
Family
ID=26220238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH991278A CH624555A5 (no) | 1977-09-29 | 1978-09-22 |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US4251549A (no) |
| JP (1) | JPS6025088B2 (no) |
| AU (1) | AU518633B2 (no) |
| BR (1) | BR7806452A (no) |
| CA (1) | CA1102613A (no) |
| CH (1) | CH624555A5 (no) |
| DE (1) | DE2841398A1 (no) |
| ES (1) | ES473739A1 (no) |
| GB (1) | GB2005979B (no) |
| GR (1) | GR64968B (no) |
| IT (1) | IT1157196B (no) |
| MX (1) | MX147863A (no) |
| NO (1) | NO154981C (no) |
| SE (1) | SE444498B (no) |
Families Citing this family (30)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4606923A (en) * | 1983-08-12 | 1986-08-19 | Schwan's Sales Enterprises, Inc. | Method for embossing dough resulting in the control of blistering, taste, and texture of fried pizza crusts |
| US4634365A (en) * | 1984-06-14 | 1987-01-06 | Pedro R. Triporo | Apparatus for making pizza |
| DE3437660A1 (de) * | 1984-10-13 | 1986-04-17 | Dr. Oetker Tiefkühlkost GmbH, 4800 Bielefeld | Verfahren zur herstellung eines pizzabodens und danach hergestellter pizzaboden |
| JPS6268580U (no) * | 1985-10-22 | 1987-04-28 | ||
| GB2205066B (en) * | 1987-05-27 | 1990-05-09 | Nation Enterprises Inc | Manufacture of pizza crusts |
| US5216946A (en) * | 1988-05-26 | 1993-06-08 | Cpc International Inc. | Precooked filled pasta products made by co-extrusion |
| GB2272358B (en) * | 1991-05-14 | 1995-01-18 | United Biscuits Ltd | Improvements in and relating to the manufacture of dough products |
| GB9110445D0 (en) * | 1991-05-14 | 1991-07-03 | United Biscuits Ltd | Improvements in and relating to the manufacture of dough products |
| JPH04356153A (ja) * | 1991-05-30 | 1992-12-09 | I T O:Kk | 二層あるいは多層構成ピザクラストとそれらの製造装置およ び製造方法。 |
| DE4120807C2 (de) * | 1991-06-24 | 1993-10-28 | Dobra | Verfahren und Vorrichtung zur Herstellung von aus Hefeteig gebildeten Backprodukten |
| DE4343065C2 (de) * | 1993-12-16 | 1995-10-26 | Mafo Systemtech Gmbh & Co Kg | Vorrichtung zur Herstellung plattenförmiger Teigstücke |
| US5716658A (en) * | 1994-06-30 | 1998-02-10 | Dadco Diversified, Inc. | Process of forming dough on a corrugated paperboard preform |
| US5503860A (en) * | 1994-06-30 | 1996-04-02 | Dadco, Inc. | Process of forming dough on a corrugated paperboard preform |
| US5591470A (en) * | 1995-10-12 | 1997-01-07 | A.M. Manufacturing Company | Method and apparatus for docking dough |
| DE19643712C2 (de) * | 1996-10-23 | 2002-06-06 | Oetker Nahrungsmittel | Verfahren zur Herstellung einer Backware mit Zonen unterschiedlichen Teigvolumens und danach hergestellte Backware |
| DE19820055C1 (de) * | 1998-05-05 | 1999-11-11 | Langnese Iglo Gmbh | Verfahren und Vorrichtung zum Erzeugen von Vertiefungen in Backprodukten |
| EP1094714A1 (en) * | 1998-06-29 | 2001-05-02 | Billcrest Products Limited | Method and apparatus for forming a pizza dough into a rimmed pizza shape |
| NL1009799C2 (nl) * | 1998-08-04 | 2000-02-08 | Sasib Holland N V | Werkwijze en inrichting voor het vormen van een deegplak tot pizzabodem. |
| US6365210B1 (en) | 1998-09-10 | 2002-04-02 | M & M Holdings, Inc. | Pizza crust and process and apparatus for making same |
| GB2376169B (en) * | 1998-12-04 | 2003-06-04 | Billcrest Products Ltd | Food products |
| US6843167B1 (en) | 1999-04-13 | 2005-01-18 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
| DE19943239C1 (de) | 1999-09-10 | 2001-02-15 | Marion Thiele | Verfahren und Preßform zur Herstellung von gebackenen Formkörpern |
| US6327968B1 (en) | 2000-03-17 | 2001-12-11 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
| AT5521U1 (de) | 2001-11-02 | 2002-08-26 | Kratky Sascha | Verfahren zum herstellen eines pizzabodens |
| US6592364B2 (en) | 2001-11-30 | 2003-07-15 | David Zapata | Apparatus, method and system for independently controlling airflow in a conveyor oven |
| FR2840773B1 (fr) * | 2002-06-14 | 2005-03-25 | Carre Gourmet Evenements | Procede de fabrication d'un produit intermediaire surgele pour tarte sucree ou salee et produit intermediaire ainsi obtenu |
| US20050175740A1 (en) * | 2004-02-05 | 2005-08-11 | Mcwatters Susan K.H. | Peanut butter pastry product |
| DE102004063875A1 (de) * | 2004-12-31 | 2006-07-13 | Marin Schnorr | Verfahren und Vorrichtung zum Formen und Belegen von Flammkuchen, Pizza und dergleichen Backwerk |
| JP4654054B2 (ja) * | 2005-03-03 | 2011-03-16 | 博利 白濱 | タルト生地の成型体の成型機並びにその製造方法 |
| US20220338489A1 (en) * | 2021-04-23 | 2022-10-27 | Elisabetta Corneo | Method for producing a concave bakery product having a desired shape |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2668177A (en) * | 1950-09-23 | 1954-02-02 | Dow Chemical Co | Esters of aralkylated cyclohexanols |
| US2774316A (en) * | 1953-12-29 | 1956-12-18 | Joseph F Daino | Method for baking pizza pie |
| US3290154A (en) * | 1964-05-13 | 1966-12-06 | Turner Wesley | Edible baked cup-shaped product and method for making same |
| US3379141A (en) * | 1965-06-14 | 1968-04-23 | Pasquale Associates Inc | Method and apparatus for forming pizza shells |
| DE2241989A1 (de) * | 1972-08-25 | 1974-03-21 | Alois Kinberger | Presse zum breitdruecken eines hefeteigklumpens |
| US3938926A (en) * | 1974-10-16 | 1976-02-17 | Fraioli Sr Joseph | Pizza pie forming machine |
| US4065583A (en) * | 1976-05-19 | 1977-12-27 | Jeno F. Paulucci | Method of cooking an item of food, using a food sheet and an open bottomed pan |
-
1978
- 1978-08-25 GB GB7834708A patent/GB2005979B/en not_active Expired
- 1978-09-04 AU AU39526/78A patent/AU518633B2/en not_active Expired
- 1978-09-15 US US05/942,471 patent/US4251549A/en not_active Expired - Lifetime
- 1978-09-22 CH CH991278A patent/CH624555A5/fr not_active IP Right Cessation
- 1978-09-22 DE DE19782841398 patent/DE2841398A1/de active Granted
- 1978-09-27 SE SE7810145A patent/SE444498B/sv not_active IP Right Cessation
- 1978-09-27 MX MX175025A patent/MX147863A/es unknown
- 1978-09-28 ES ES473739A patent/ES473739A1/es not_active Expired
- 1978-09-28 NO NO783287A patent/NO154981C/no unknown
- 1978-09-28 JP JP53118702A patent/JPS6025088B2/ja not_active Expired
- 1978-09-28 CA CA312,262A patent/CA1102613A/fr not_active Expired
- 1978-09-28 BR BR7806452A patent/BR7806452A/pt unknown
- 1978-09-28 GR GR57326A patent/GR64968B/el unknown
- 1978-09-28 IT IT51280/78A patent/IT1157196B/it active
Also Published As
| Publication number | Publication date |
|---|---|
| DE2841398A1 (de) | 1979-04-05 |
| AU518633B2 (en) | 1981-10-08 |
| IT7851280A0 (it) | 1978-09-28 |
| IT1157196B (it) | 1987-02-11 |
| AU3952678A (en) | 1980-03-13 |
| SE7810145L (sv) | 1979-03-30 |
| DE2841398C2 (no) | 1988-01-07 |
| JPS5470474A (en) | 1979-06-06 |
| GR64968B (en) | 1980-06-11 |
| JPS6025088B2 (ja) | 1985-06-17 |
| NO783287L (no) | 1979-03-30 |
| NO154981C (no) | 1987-01-28 |
| ES473739A1 (es) | 1979-05-16 |
| GB2005979B (en) | 1982-03-10 |
| US4251549A (en) | 1981-02-17 |
| GB2005979A (en) | 1979-05-02 |
| CA1102613A (fr) | 1981-06-09 |
| BR7806452A (pt) | 1979-04-24 |
| SE444498B (sv) | 1986-04-21 |
| NO154981B (no) | 1986-10-20 |
| MX147863A (es) | 1983-01-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CH624555A5 (no) | ||
| US8940349B2 (en) | Process and apparatus for producing bakery products in the form of half-shells | |
| JP4468362B2 (ja) | 製品を焼成する際に用いる方法と、上記方法で用いる鋳型 | |
| EP0487757B1 (fr) | Procédé et dispositif de fabrication de produits alimentaires par cuisson coextrusion | |
| EP2086335B1 (fr) | Procede de fabrication de produits de boulangerie, tels que pain de mie et produits cuits ainsi obtenus | |
| WO2002013618A2 (fr) | Procede de fabrication d'un produit alimentaire aere et produit ainsi obtenu | |
| EP0867117B1 (fr) | Barquettes de céréale garnies | |
| WO1990001877A1 (fr) | Procede de fabrication de barquettes ingerables pour la presentation d'aliments et barquettes obtenues | |
| EP2138285A1 (fr) | Procédé de fabrication de pain de mie sans croûte | |
| EP1166635B1 (fr) | Biscuit feuilleté pour produit alimentaire réfrigéré ou congelé | |
| US6230613B1 (en) | Mould and machine for the production of filled pasta, in particular for ravioli and the like | |
| EP1946640B1 (fr) | Procédé de fabrication de pain de mie sans croute et tranché | |
| WO2017108335A1 (en) | Packaged ready-to-bake dough product | |
| CH637526A5 (fr) | Procede de fabrication de pate feuilletee. | |
| EP1056344B1 (fr) | Procede de fabrication d'un produit alimentaire, a base de pate a pizza, du genre pizza, produit alimentaire obtenu et installation de fabrication | |
| EP0945067B1 (fr) | Procédé de fabrication de blocs de pain de grandes dimensions et matériel à cet effet | |
| FR2852789A1 (fr) | Procede de fabrication d'un nouveau produit alimentaire comprenant une huitre | |
| FR2720900A1 (fr) | Procédé et dispositif pour la préparation de produit du type panifié et produit ainsi obtenu. | |
| FR2610173A1 (fr) | Procede de fabrication de biscuits sales, fourres et roules | |
| WO2022136799A1 (fr) | Procédé de fabrication d'un objet moulé biodégradable | |
| FR2753689A1 (fr) | Contenant et procede de fabrication de ce dernier | |
| FR2788664A1 (fr) | Procede de fabrication d'une patisserie et pates de patisserie adaptees a un tel procede | |
| FR2970623A3 (fr) | Procede de fabrication et de preparation de pains moules garnis en forme de recipient a fond plat | |
| WO2003096813A1 (fr) | Procede et installation pour la fabrication automatisee de fond de tarte a pizza et fond de tarte obtenu a partir de tels procede et installation | |
| EP1071336B1 (fr) | Procede de cuisson de preparations a cuire au four et moule pour la mise en oeuvre dudit procede |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUE | Assignment |
Owner name: FRISCO-FINDUS AG |
|
| PL | Patent ceased |