FR2571593A1 - PROCESS FOR PREPARING A BOTTOM OF PIZZA AND BOTTOM OF PI ZZA PREPARED ACCORDING TO THIS PROCESS - Google Patents
PROCESS FOR PREPARING A BOTTOM OF PIZZA AND BOTTOM OF PI ZZA PREPARED ACCORDING TO THIS PROCESS Download PDFInfo
- Publication number
- FR2571593A1 FR2571593A1 FR8514163A FR8514163A FR2571593A1 FR 2571593 A1 FR2571593 A1 FR 2571593A1 FR 8514163 A FR8514163 A FR 8514163A FR 8514163 A FR8514163 A FR 8514163A FR 2571593 A1 FR2571593 A1 FR 2571593A1
- Authority
- FR
- France
- Prior art keywords
- pizza
- pizza base
- preparing
- fermentation
- minutes
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
Abstract
LA PRESENTE INVENTION CONCERNE UN PROCEDE DE PREPARATION D'UN FOND DE PIZZA ET UN FOND DE PIZZA PREPARE SELON CE PROCEDE. PROCEDE CARACTERISE EN CE QU'ON SOUMET LE FOND DE PIZZA A UNE FERMENTATION SPECIALE QUI RESIDE DANS LE FAIT QU'IL SEJOURNE 25 A 35 MINUTES DANS L'ETUVE A FERMENTATION, A UNE TEMPERATURE DE 30 A 41C ET A UNE HUMIDITE RELATIVE DE 65 A 72.THE PRESENT INVENTION RELATES TO A PROCESS FOR PREPARING A PIZZA BASE AND A PIZZA BASE PREPARED ACCORDING TO THIS PROCESS. PROCESS CHARACTERIZED IN THAT THE PIZZA BASE IS SUBJECTED TO A SPECIAL FERMENTATION WHICH RESIDES IN THE FACT THAT IT STAYS 25 TO 35 MINUTES IN THE FERMENTATION OVEN, AT A TEMPERATURE OF 30 TO 41C AND A RELATIVE HUMIDITY OF 65 A 72.
Description
Il était usuel jusqu'ici de donner au fond de la pizza une structure àIt has been common practice so far to give the pizza
pores aussi grossiers que possible. On désirait aussi donner à ce fond une constitution telle qu'il pores as coarse as possible. It was also desired to give this fund a constitution
présente une surface de nature grossière. has a coarse surface.
L'invention fournit maintenant un fond de pizza fabriqué industriellement qui ne présente qu'une structure réduite de mie, analogue à la structure d'une pâtes à nouilles qui, de façon connue, n'est pas à pores grossiers non plus/ mais à pores très fins, ou une sorte de structure pâteuse correspondant à peu près à celle d'une pâte à la levure qui The invention now provides an industrially manufactured pizza bottom which has only a reduced crumb structure, similar to the structure of a noodle dough which, in a known manner, is not coarse pores either but very fine pores, or a kind of pasty structure corresponding roughly to that of a yeast dough which
n'a pas levé.did not lift.
Il s'ensuit que le fond de pizza selon l'invention produit une impression notablement plus savoureuse que les produits correspondants qui se trouvent jusqu!ici sur le marché et qu'il approche extrêmement d'un fond fraîchement It follows that the pizza base according to the invention produces a noticeably more savory impression than the corresponding products which are up to here on the market and that it approaches extremely fresh background
préparé dans une pizzeria.prepared in a pizzeria.
On prépare le fond de pizza décrit plus précisé- We prepare the pizza base described more precisely-
ment ci-dessus comme l'autre fond de pizza, donc selon une recette en elle-même connue (teneur minimale en graisse 2 %, farine, eau, sucre, levure et sel). Le point décisif, dans le cas présent, est moins la recette que le procédé que l'on a trouvé de façon surprenante pour la préparation d'un tel fond. Ou bien on étend le fond de pizza au rouleau et above as the other pizza base, so according to a recipe in itself known (minimum fat content 2%, flour, water, sugar, yeast and salt). The decisive point, in this case, is less the recipe than the process surprisingly found for the preparation of such a background. Or we extend the pizza roll base and
on le découpe à une grandeur appropriée, ou bien on le pré- it is cut to an appropriate size, or it is
comprime dans un moule et on le soumet alors à une fermenta- compresses into a mold and then submits it to a fermenta-
tion spéciale. L'étuve à fermentation doit être réglée à un intervalle de température de 30 à 41 C et il doit régner une humidité relative de 65 à 72 %. Le fond de pizza encore cru tion. The proofing oven must be set at a temperature range of 30 to 41 C and must have a relative humidity of 65 to 72%. The still raw pizza background
reste 25 à 35 minutes dans l'étuve à fermentation. 25 to 35 minutes remain in the proofing oven.
Ensuite, il y a deux possibilités pour arriver au produit désiré: 1. On peut comprimer la pâte préfermentée, directement après la fermentation mais encore avant la cuisson, à une pression i Then, there are two possibilities to arrive at the desired product: 1. The pre-fermented dough can be compressed directly after the fermentation but before cooking at a pressure i
minimale de 1,3 kN.minimum of 1.3 kN.
2. Seulement après la cuisson - qui s'effectue à une tempé- 2. Only after cooking - which takes place at a
rature de 225 à 400 C et un temps de cuisson de 1 à 3 minutes selon le réglage de température - on comprime le fond de between 225 and 400 ° C and a cooking time of 1 to 3 minutes depending on the temperature setting - the bottom of
pizza à une pression minimale de 1,3 kN. pizza at a minimum pressure of 1.3 kN.
Dans les deux variantes, pour un diamètre pres- In both variants, for a diameter
crit d'environ 180 à 250 mm qui correspond au moule, comme on le comprend, et un poids de 110 à 190 g, on comprime le fond jusqu'à 2,8 à 5 mm, de sorte que, selon le procédé 1, la structure poreuse formée lors de la fermentation est détruite et ne peut pas se reformer lors de la cuisson qui suit, ou que, selon le procédé 2, les pores formés par la précuisson dans la pâte humide encore chaude sont comprimés de telle sorte que l'on obtient la structure décrite au début. Ensuite, ou bien on cuit le fond, ou bien, si l'on procède selon la variante 2, il est pratiquement prêt à la consommation. from about 180 to 250 mm which corresponds to the mold, as understood, and weighing from 110 to 190 g, the bottom is compressed to 2.8 to 5 mm, so that according to method 1, the porous structure formed during the fermentation is destroyed and can not be reformed during the following cooking, or that according to method 2, the pores formed by precooking in the still hot wet paste are compressed so that the we obtain the structure described at the beginning. Then, either the bottom is cooked, or, if one proceeds according to variant 2, it is practically ready for consumption.
Claims (6)
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 |
|---|---|
| FR2571593A1 true FR2571593A1 (en) | 1986-04-18 |
| FR2571593B1 FR2571593B1 (en) | 1991-04-12 |
Family
ID=6247872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR858514163A Expired - Lifetime FR2571593B1 (en) | 1984-10-13 | 1985-09-23 | METHOD FOR PREPARING A PIZZA BASE AND PI ZZA BASE PREPARED ACCORDING TO THIS METHOD |
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)
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| GB2005979A (en) * | 1977-09-29 | 1979-05-02 | Findus | Process for the production of bases for tarts and pizzas and a tool for carrying out this process |
| EP0104742A2 (en) * | 1982-09-01 | 1984-04-04 | Schwan's Sales Enterprises, Inc. | Laminate Chicago-style or thick pizza crust |
Family Cites Families (2)
| 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 |
| US4271200A (en) * | 1979-08-06 | 1981-06-02 | The Quaker Oats Company | Method of preparing a frozen pizza |
-
1984
- 1984-10-13 DE DE3437660A patent/DE3437660A1/en active Granted
-
1985
- 1985-07-16 NL NL8502044A patent/NL193626C/en not_active IP Right Cessation
- 1985-07-26 BE BE0/215402A patent/BE902975A/en not_active IP Right Cessation
- 1985-08-01 GB GB08519357A patent/GB2165436B/en not_active Expired
- 1985-08-21 CH CH3589/85A patent/CH665089A5/en not_active IP Right Cessation
- 1985-09-09 AT AT0262785A patent/AT391403B/en not_active IP Right Cessation
- 1985-09-23 FR FR858514163A patent/FR2571593B1/en not_active Expired - Lifetime
- 1985-09-25 IT IT67818/85A patent/IT1199907B/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| GB2005979A (en) * | 1977-09-29 | 1979-05-02 | Findus | Process for the production of bases for tarts and pizzas and a tool for carrying out this process |
| EP0104742A2 (en) * | 1982-09-01 | 1984-04-04 | Schwan's Sales Enterprises, Inc. | Laminate Chicago-style or thick pizza crust |
Also Published As
| Publication number | Publication date |
|---|---|
| DE3437660C2 (en) | 1992-10-29 |
| IT1199907B (en) | 1989-01-05 |
| CH665089A5 (en) | 1988-04-29 |
| FR2571593B1 (en) | 1991-04-12 |
| NL193626C (en) | 2000-05-04 |
| GB2165436A (en) | 1986-04-16 |
| DE3437660A1 (en) | 1986-04-17 |
| AT391403B (en) | 1990-10-10 |
| GB8519357D0 (en) | 1985-09-04 |
| ATA262785A (en) | 1990-04-15 |
| NL193626B (en) | 2000-01-03 |
| BE902975A (en) | 1985-11-18 |
| IT8567818A0 (en) | 1985-09-25 |
| GB2165436B (en) | 1988-05-05 |
| NL8502044A (en) | 1986-05-01 |
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