DE3437660C2 - - Google Patents

Info

Publication number
DE3437660C2
DE3437660C2 DE3437660A DE3437660A DE3437660C2 DE 3437660 C2 DE3437660 C2 DE 3437660C2 DE 3437660 A DE3437660 A DE 3437660A DE 3437660 A DE3437660 A DE 3437660A DE 3437660 C2 DE3437660 C2 DE 3437660C2
Authority
DE
Germany
Prior art keywords
pizza base
degrees
minutes
temperature
baking
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 - Lifetime
Application number
DE3437660A
Other languages
German (de)
Other versions
DE3437660A1 (en
Inventor
Alfred Dipl.-Ing. Dr. 4800 Bielefeld De Fiedler
Wilfried 4902 Bad Salzuflen De Pahlke
Elard Dr. 4800 Bielefeld De Stein Von Kamienski
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dr Oetker Tiefkuehlkost 4800 Bielefeld De GmbH
Original Assignee
Dr Oetker Tiefkuehlkost 4800 Bielefeld De GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dr Oetker Tiefkuehlkost 4800 Bielefeld De GmbH filed Critical Dr Oetker Tiefkuehlkost 4800 Bielefeld De GmbH
Priority to DE3437660A priority Critical patent/DE3437660A1/en
Priority to NL8502044A priority patent/NL193626C/en
Priority to BE0/215402A priority patent/BE902975A/en
Priority to GB08519357A priority patent/GB2165436B/en
Priority to CH3589/85A priority patent/CH665089A5/en
Priority to AT0262785A priority patent/AT391403B/en
Priority to FR858514163A priority patent/FR2571593B1/en
Priority to IT67818/85A priority patent/IT1199907B/en
Publication of DE3437660A1 publication Critical patent/DE3437660A1/en
Application granted granted Critical
Publication of DE3437660C2 publication Critical patent/DE3437660C2/de
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Description

Es war bisher üblich, dem Pizzaboden eine möglichst grobporige Struktur zu geben. Es war auch erwünscht, diesen Boden so auszu­ bilden, daß er eine rösche Oberflächenbeschaffenheit aufwies.It was previously common to make the pizza base as large-pored as possible To give structure. It was also desirable to make this floor this way form that it had a rough surface texture.

Aufgabe der vorliegenden Erfindung ist es, einen industriell hergestellten Pizzaboden zu schaffen, der nur eine geringe Kru­ menstruktur aufweist, ähnlich der Struktur eines Nudelteigs, der bekanntlich auch nicht grobporig ist, sondern sehr feinporig, bzw. einer Art Klitschstruktur, die in etwa der eines nicht auf­ gegangenen Hefeteigs entspricht.The object of the present invention is an industrial to produce the manufactured pizza base, which has only a small crucible structure, similar to the structure of a pasta dough is not known to be coarse-pored, but very fine-pored, or a kind of ditch structure that does not resemble that of one baked yeast dough.

Dies bringt mit sich, daß der erfindungsgemäße Pizzaboden we­ sentlich saftiger wirkt, als die bisher sich auf dem Markt be­ findlichen entsprechenden Erzeugnisse und daß er einem frisch in einer Pizzeria hergestellten Boden außerordentlich nahe kommt.This entails that the pizza base according to the invention we looks considerably juicier than what has been on the market up to now sensitive corresponding products and that they are fresh floor made in a pizzeria comes extremely close.

Der vorstehend näher beschriebene Pizzaboden wird hergestellt wie jeder andere Pizzaboden, also nach einer an sich bekannten Rezep­ tur (Mindestfettgehalt 2%, Mehl, Wasser, Zucker, Hefe und Salz). Entscheidend ist im vorliegenden Fall weniger die Rezeptur, als das überraschenderweise gefundene Verfahren zur Herstellung eines solchen Bodens.The pizza base described in more detail above is produced as every other pizza base, so according to a recipe known per se tur (minimum fat content 2%, flour, water, sugar, yeast and salt). The decisive factor in the present case is less the recipe than the surprisingly found process for producing a such soil.

Der Pizzaboden wird entweder ausgerollt und zu einer entsprechen­ den Größe ausgestochen oder in einer Form vorgepreßt und dann einer speziellen Gare unterwofen. Der Gärschrank ist dabei auf einen Temperaturbereich von 30 bis 41°C einzustellen, wobei eine relative Luftfeuchtigkeit von 65 bis 72% herrschen sollte. Der noch rohe Pizzaboden bleibt zwischen 25 bis 35 Minuten im Gärschrank. The pizza base is either rolled out and conform to one cut out the size or pre-pressed in a mold and then a special cook. The proofer is open to set a temperature range of 30 to 41 ° C, one relative humidity should be 65 to 72%. The raw pizza base remains between 25 to 35 minutes Proofer.  

Um das gewünschte Produkt zu erzielen, wird nach dem Backen - dies geschieht bei einer Temperatur zwischen 225° bis 400° und einer Backzeit von einer bis drei Minuten, je nach Temperaturein­ stellung - der noch warme, feuchte Pizzaboden einem Mindestpreß­ druck von 1,3 KN unterworfen, wobei er bei einem vorgegebenen Durchmesser von ca. 180-250 mm und einem Bodengewicht von 110-190 Gramm auf 2,8-5 mm gepreßt wird. Bei diesem Verfahren wer­ den die durch das Backen gebildeten Poren in dem noch warmen feuchten Teig so zusammengedrückt werden, daß die anfangs be­ schriebene Struktur entsteht.To achieve the desired product, after baking - this happens at a temperature between 225 ° and 400 ° a baking time of one to three minutes, depending on the temperature position - the still warm, moist pizza base a minimum of pressure subjected to pressure of 1.3 KN, being at a given Diameter of approx. 180-250 mm and a floor weight of 110-190 Grams to 2.8-5 mm is pressed. With this procedure who the pores formed by the baking in the still warm damp dough are compressed so that the initially be written structure arises.

Claims (1)

Verfahren zur Herstellung eines Pizzabodens der 25 bis 35 Minu­ ten im Gärschrank bei einer Temperatur von 30 Grad bis 41 Grad Celsius bei einer relativen Luftfeuchtigkeit von 25 bis 72% verbleibt und mit einer Temperatur zwischen 225 Grad und 400 Grad Celsius und einer Backzeit von 1 bis 3 Minuten backen wird, dadurch gekennzeichnet, daß nach dem Backen der noch warme, feuchte Pizzaboden einem Mindestpreßdruck von 1,3 KN unterworfen wird, wobei er bei einem vorgegebenen Durchmesser von ca. 180-250 mm und einem Bodengewicht von 110-190 Gramm auf 2,8-5 mm gepreßt wird.Process for producing a pizza base of 25 to 35 minutes in the proofer at a temperature of 30 degrees to 41 degrees Celsius with a relative humidity of 25 to 72% and with a temperature between 225 degrees and 400 degrees Celsius and a baking time of 1 to Bake for 3 minutes, characterized in that after baking the still warm, moist pizza base is subjected to a minimum pressing pressure of 1.3 KN, whereby it has a given diameter of approx. 180-250 mm and a base weight of 110-190 grams 2.8-5 mm is pressed.
DE3437660A 1984-10-13 1984-10-13 METHOD FOR PRODUCING A PIZZA FLOOR AND PIZZA FLOOR PRODUCED THEREOF Granted DE3437660A1 (en)

Priority Applications (8)

Application Number Priority Date Filing Date Title
DE3437660A DE3437660A1 (en) 1984-10-13 1984-10-13 METHOD FOR PRODUCING A PIZZA FLOOR AND PIZZA FLOOR PRODUCED THEREOF
NL8502044A NL193626C (en) 1984-10-13 1985-07-16 Pizza base and method for its manufacture.
BE0/215402A BE902975A (en) 1984-10-13 1985-07-26 PROCESS FOR PRODUCING A PIZZA BOTTOM AND PIZZA BOTTOM OBTAINED BY THIS PROCESS
GB08519357A GB2165436B (en) 1984-10-13 1985-08-01 Method of manufacturing a pizza base
CH3589/85A CH665089A5 (en) 1984-10-13 1985-08-21 LOW CRUMB STRUCTURE PIZZA COVER AND PROCESS FOR PRODUCTION.
AT0262785A AT391403B (en) 1984-10-13 1985-09-09 METHOD FOR PRODUCING A PIZZA FLOOR
FR858514163A FR2571593B1 (en) 1984-10-13 1985-09-23 METHOD FOR PREPARING A PIZZA BASE AND PI ZZA BASE PREPARED ACCORDING TO THIS METHOD
IT67818/85A IT1199907B (en) 1984-10-13 1985-09-25 PIZZA BASE AND PROCEDURE FOR ITS PREPARATION

Applications Claiming Priority (1)

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

Publications (2)

Publication Number Publication Date
DE3437660A1 DE3437660A1 (en) 1986-04-17
DE3437660C2 true DE3437660C2 (en) 1992-10-29

Family

ID=6247872

Family Applications (1)

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

Country Status (8)

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

Families Citing this family (6)

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

Family Cites Families (6)

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

Also Published As

Publication number Publication date
IT8567818A0 (en) 1985-09-25
CH665089A5 (en) 1988-04-29
IT1199907B (en) 1989-01-05
ATA262785A (en) 1990-04-15
AT391403B (en) 1990-10-10
NL193626C (en) 2000-05-04
NL193626B (en) 2000-01-03
GB2165436B (en) 1988-05-05
DE3437660A1 (en) 1986-04-17
FR2571593B1 (en) 1991-04-12
GB2165436A (en) 1986-04-16
GB8519357D0 (en) 1985-09-04
BE902975A (en) 1985-11-18
FR2571593A1 (en) 1986-04-18
NL8502044A (en) 1986-05-01

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Legal Events

Date Code Title Description
8110 Request for examination paragraph 44
D2 Grant after examination
8364 No opposition during term of opposition