GB2165436A - Method of manufacturing a pizza base - Google Patents
Method of manufacturing a pizza base Download PDFInfo
- Publication number
- GB2165436A GB2165436A GB08519357A GB8519357A GB2165436A GB 2165436 A GB2165436 A GB 2165436A GB 08519357 A GB08519357 A GB 08519357A GB 8519357 A GB8519357 A GB 8519357A GB 2165436 A GB2165436 A GB 2165436A
- Authority
- GB
- United Kingdom
- Prior art keywords
- base
- pizza
- dough
- baking
- fermentation
- 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
- 235000013550 pizza Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 235000012149 noodles Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 20
- 239000011148 porous material Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
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
A pizza base comprises a dough body made with yeast and with a minimum fat content of 2%, the body having only a small crumb structure similar to the structure of noodle dough (doughy structure which corresponds to that of a yeast dough that has not risen). For the manufacture of such a base, the dough body is subjected to fermentation for 25 to 35 minutes at a temperature of 30 to 41 DEG C and at a relative air humidity of 65 to 72%.
Description
SPECIFICATION
Method of manufacturing a pizza base
The present invention relates to a pizza base and a method of manufacturing a pizza base.
It has been usual to manufacture pizza bases to have a structure which is as coarsely porous as possible. It has also been desired to form this base so that it has a crusty surface property.
According to one aspect of the present invention there is provided a method of manufacturing a pizza base, comprising the steps of providing a dough base and subjecting the base to fermentation for substantially 25 to 35 minutes at a temperature of substantially 30 to 41"C and a relative air humidity of substantially 65 to 72 percent.
According to another aspect of the present invention there is provided an industrially manufactured pizza base which has an only small crumb structure, similar to the structure of a noodle dough, which is not coarsely porous but very finely porous, or of a kind of doughy structure which approximately corresponds to a yeast dough that has not risen.
Such a pizza base may have enhanced flavour compared to existing products on the market and closely approach the qualities achieved by fresh manufacture in a pizzeria.
In a preferred embodiment of the pizza base and example of the method, a raw base can be produced from a composition of ingredients similar two orthe same as other pizza bases, such as a minimum fat content 2%, flour, water, sugar, yeast and salt.
Methods exemplifying the present invention can be carried out with a variety of different recipes. The raw base is either rolled out and cut to an appropriate size or is preliminarily pressed in a mould and then subjected to a fermentation process. The fermentation chamber used for this process is set to a temperature range of substantially 30 to 41 C, wherein a relative air humidity of substantially 65 to 72% should prevail.
The raw base remains in the fermentation chamber for between about 25 to 35 minutes.
The preliminarily fermented dough is then pressed with a minimum press pressure of substantially 1.3 kilonewtons immediately after the fermentation, but before the baking. Alternatively, the base is pressed with a minimum press pressure of substantially 1.3 kilonewtons after the baking, which takes place at a temperature of between substantially 225"C to 400"C and for a time of one to three minutes according to temperature setting.
In both alternatives, the base is preferably compressed to substantially 2.8 to 5 millimetres for a given diameter, which corresponds to the press mould, of about 180 to 250 millimetres and a base weight of substantially 110 to 190 grams. Thus, in the case of the first alternative the pore structure that has arisen during fermentation is destroyed and cannot be reformed during the subsequent baking, while in the case of the second alternative the pores which have been formed through the preliminary baking are so compressed in the still warm moist dough that the initially described structure arises.
In the case of the first alternative the base is later baked, while in the case of the second alternative the base is practically ready to consume.
1. A method of manufacturing a pizza base, comprising the steps of providing a dough base and subjecting the base to fermentation for substantially 25 to 35 minutes at a temperature of substantially 30 to 41"C and a relative air humidity of substantially 65 to 72 percent.
2. A method as claimed in claim 1, comprising the further step of subjecting the fermented base to a press pressure of at least 1.3 kilonewtons.
3. A method as claimed in claim 2, comprising the further step of baking the pressed base at a temperature of substantially 225 to 400"C for substantially 1 to 3 minutes.
4. A method as claimed in claim 1, comprising the further steps of baking the fermented base and subjecting the baked base to a press pressure of at least 1.3 kilonewtons.
5. A method as claimed in claim 4, wherein the baking is carried out at a temperature of substantially 225 to 400"C for substantially 1 to 3 minutes.
6. A method as claimed in any one of claims 2 to 5, wherein the step of subjecting the base to a press pressure is carried out in such a manner as to press the base to substantially 2.8 to 5 millimetres for a given diameter of substantially 180 to 250 millimetres and a weight of substantially 110 to 190 grams.
7. A method as claimed in claim 1 and substantially as hereinbefore described.
8. A pizza base manufactured by a method as claimed in any of the preceding claims.
9. A pizza base comprising a dough body which contains yeast and has a minimum fat content of 2 percent, the base having a finely porous dough structure substantially corresponding to that of noodle dough.
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (9)
1. A method of manufacturing a pizza base, comprising the steps of providing a dough base and subjecting the base to fermentation for substantially 25 to 35 minutes at a temperature of substantially 30 to 41"C and a relative air humidity of substantially 65 to 72 percent.
2. A method as claimed in claim 1, comprising the further step of subjecting the fermented base to a press pressure of at least 1.3 kilonewtons.
3. A method as claimed in claim 2, comprising the further step of baking the pressed base at a temperature of substantially 225 to 400"C for substantially 1 to 3 minutes.
4. A method as claimed in claim 1, comprising the further steps of baking the fermented base and subjecting the baked base to a press pressure of at least 1.3 kilonewtons.
5. A method as claimed in claim 4, wherein the baking is carried out at a temperature of substantially 225 to 400"C for substantially 1 to 3 minutes.
6. A method as claimed in any one of claims 2 to 5, wherein the step of subjecting the base to a press pressure is carried out in such a manner as to press the base to substantially 2.8 to 5 millimetres for a given diameter of substantially 180 to 250 millimetres and a weight of substantially 110 to 190 grams.
7. A method as claimed in claim 1 and substantially as hereinbefore described.
8. A pizza base manufactured by a method as claimed in any of the preceding claims.
9. A pizza base comprising a dough body which contains yeast and has a minimum fat content of 2 percent, the base having a finely porous dough structure substantially corresponding to that of noodle dough.
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 (3)
| Publication Number | Publication Date |
|---|---|
| GB8519357D0 GB8519357D0 (en) | 1985-09-04 |
| GB2165436A true GB2165436A (en) | 1986-04-16 |
| GB2165436B GB2165436B (en) | 1988-05-05 |
Family
ID=6247872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08519357A Expired GB2165436B (en) | 1984-10-13 | 1985-08-01 | Method of manufacturing a pizza base |
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) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2210768A (en) * | 1987-10-14 | 1989-06-21 | Spooner Ind Ltd | The baking of bread and the like dough products |
| EP0520136A2 (en) * | 1991-06-24 | 1992-12-30 | Dobra | Process and apparatus for making bakery products out of leavened dough |
| EP0554926A1 (en) * | 1992-01-22 | 1993-08-11 | M.G. BRAIBANTI S.p.A. | Process for the industrial preparation of pizzeria pizzas |
| EP1964473A1 (en) | 2007-02-05 | 2008-09-03 | Dr. AUGUST OETKER NAHRUNGSMITTEL KG | Method and device for continuous production of flat baked goods |
| EP2225944A1 (en) | 2009-03-02 | 2010-09-08 | Dr. August Oetker Nahrungsmittel KG | Method and device for producing flat baked goods with an open pore lower side |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19820055C1 (en) * | 1998-05-05 | 1999-11-11 | Langnese Iglo Gmbh | Portion of dough placed on a form and shaped by an overhead smaller |
Family Cites Families (6)
| 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 |
-
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
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2210768A (en) * | 1987-10-14 | 1989-06-21 | Spooner Ind Ltd | The baking of bread and the like dough products |
| GB2210768B (en) * | 1987-10-14 | 1991-12-04 | Spooner Ind Ltd | The baking of bread and the like dough products |
| EP0520136A2 (en) * | 1991-06-24 | 1992-12-30 | Dobra | Process and apparatus for making bakery products out of leavened dough |
| EP0520136A3 (en) * | 1991-06-24 | 1993-02-10 | Dobra | Process and apparatus for making bakery products out of leavened dough |
| EP0554926A1 (en) * | 1992-01-22 | 1993-08-11 | M.G. BRAIBANTI S.p.A. | Process for the industrial preparation of pizzeria pizzas |
| US5560944A (en) * | 1992-01-22 | 1996-10-01 | M. G. Braibanti S.P.A. | Process for the industrial preparation of pizzeria pizzas |
| EP1964473A1 (en) | 2007-02-05 | 2008-09-03 | Dr. AUGUST OETKER NAHRUNGSMITTEL KG | Method and device for continuous production of flat baked goods |
| DE102007006395B4 (en) * | 2007-02-05 | 2008-12-04 | Dr. August Oetker Nahrungsmittel Kg | Apparatus and method for the continuous production of flat baked goods |
| EP2225944A1 (en) | 2009-03-02 | 2010-09-08 | Dr. August Oetker Nahrungsmittel KG | Method and device for producing flat baked goods with an open pore lower side |
| 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 |
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 |
| 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 |
| FR2571593A1 (en) | 1986-04-18 |
| NL8502044A (en) | 1986-05-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PE20 | Patent expired after termination of 20 years |
Effective date: 20050731 |