WO2011020965A2 - Method for producing a pizza dough base - Google Patents

Method for producing a pizza dough base Download PDF

Info

Publication number
WO2011020965A2
WO2011020965A2 PCT/FR2010/051662 FR2010051662W WO2011020965A2 WO 2011020965 A2 WO2011020965 A2 WO 2011020965A2 FR 2010051662 W FR2010051662 W FR 2010051662W WO 2011020965 A2 WO2011020965 A2 WO 2011020965A2
Authority
WO
WIPO (PCT)
Prior art keywords
dough
pizza
temperature
minutes
cooked
Prior art date
Application number
PCT/FR2010/051662
Other languages
French (fr)
Other versions
WO2011020965A3 (en
Inventor
Yannick Antoine François WELH
Original Assignee
Ya.Vi.Ch.
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 Ya.Vi.Ch. filed Critical Ya.Vi.Ch.
Priority to EP10763210A priority Critical patent/EP2467025A2/en
Publication of WO2011020965A2 publication Critical patent/WO2011020965A2/en
Publication of WO2011020965A3 publication Critical patent/WO2011020965A3/en

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

Definitions

  • the invention relates to the manufacture of pizzas and similar culinary preparations.
  • Pizzas are a popular dish today. Their preparation is however likely to raise certain problems, whether it intervenes in a professional or domestic context.
  • An object of the invention is to facilitate the production of pizzas both in an industrial or commercial setting in a domestic setting while ensuring that the organoleptic properties of the final product are satisfactory.
  • a process for producing a dough base such as a pizza base, in which a dough is hot pressed for a period of between 1 and 4 seconds and at a temperature of that after the pressing, the dough is cooked on the surface and raw to the heart.
  • the dough is hot pressed during a very short time.
  • the dough is thus sufficiently cooked on the surface so that the bottom retains its shape once the pressing operation is completed.
  • This is for example a form of cake.
  • the precooked funds thus produced are easy to handle. Thanks to this persistent form, the bottom can be stored and kept for several hours or even days until use.
  • the bottom retains enough flexibility to change its shape, for example by folding or rolling. After conservation in this configuration, it can be returned to its original form (for example unfolded or unrolled).
  • the desired ingredients tomatoes, cheese or others
  • the culinary preparation thus obtained for example the pizza, had very good taste and did not allow to guess that the bottom had been the subject of a shaping step and pre pre-cooking, possibly much earlier than the complete and final cooking of the preparation itself. This is probably due to the fact that the pressing is done so as not to cook the dough to heart.
  • the invention makes it possible to manufacture precooked dough bases in large quantities and in advance. It allows to keep in a cold room, especially after having floured, for example stacked on each other without the risk of sticking together. It is also possible to freeze them. In all cases, this preservation is done without altering the qualities of form and organoleptic qualities of the product. At the right time, for example when serving in a restaurant, the funds can be easily and quickly prepared and cooked.
  • the invention improves the profitability of a restaurant since, thanks to the advance manufacture of a large quantity of dough funds by the restaurant itself or by a third party, it is sufficient for the professional to garnish these funds at the moment wanted just before cooking.
  • a cook even unqualified can for example make a pizza.
  • the invention allows the professional to speed up the service and renew the occupation of tables to increase the number of customers for the same installation.
  • the precooked bottom does not stick, does not tear spontaneously and is easy to handle when filling and baking. It is easy to use both by professionals and in a private setting. It can be cooked in a professional oven as in a home oven.
  • this paste can be made integrally based on natural elements. It may not include yeast, preservatives or artificial flavors.
  • the fineness of the bottom thus obtained allows an enhancement of the filling, the latter is not hidden once in the mouth by a large amount of dough.
  • precooked funds are more dietary to the extent that they are fine. They are not soaked by the sauce that is part of the filling. In addition, they do not discharge water.
  • the process is particularly suitable for making pizzas. However, it can also be used to make tortilla bottoms, flamenkche pies, Alsatian pies or even pie or quiche funds.
  • the process according to the invention is suitable for both artisanal and industrial production. It can be implemented in a private or commercial setting.
  • the dough is devoid of yeast.
  • the process does not require the dough to rest.
  • the funds can be made as soon as the dough has been made.
  • baking powder baker's yeast or both, especially during an industrial implementation of the process.
  • the dough is made exclusively using the following ingredients: flour, water, oil, salt.
  • the temperature is between 150 and 230 0 C, preferably between 170 and 205 0 C.
  • the bottom is kept in a non-planar configuration, for example rolled.
  • Such a configuration may be preferable for the transport or marketing of precooked funds.
  • the bottom can be stored in a cold room, for example at a temperature between 0 ° C and 4 ° C.
  • the bottom is frozen or frozen.
  • Also provided according to the invention is a method for producing a culinary preparation such as a pizza, in which the process according to the invention is carried out, the bottom is filled, and then the packed bottom is cooked.
  • the cooking is carried out:
  • a culinary preparation such as a pizza made using a method according to the invention.
  • a culinary preparation such as a pizza base or a pizza, which comprises a bottom of dough, possibly folded or rolled, the -A- paste being cooked on the surface and raw to heart, the preparation optionally comprising a filling.
  • FIG. 4 is a diagram of the press used in the context of this mode of implementation of the method.
  • FIG. 5 is a view of a cake of precooked dough obtained by means of the invention.
  • FIGS. 6, 7 and 8 show three configurations of conservation of the wafers of FIG. 5;
  • FIG. 9 shows a pizza obtained by means of the method of the invention.
  • We will present below a mode of implementation of the method of the invention for making funds, here pancakes, precooked dough for making pizzas.
  • the ingredients used to make dough are exclusively flour, oil, salt and water.
  • the flour here is a wheat flour, in this case type 55. It uses 9.9 kg, but this quantity may more generally be between 9.8 kg and 10.05 kg.
  • oil, salt and water are poured into a baker's kneader.
  • a baker's kneader In an industrial implementation, one can add baking powder, baker's yeast or both. The flour is then incorporated.
  • the kneader is started, for example for a period of between 9 and 14 minutes.
  • the kneader conventionally comprises a bowl 4 and a kneading arm 5 which kneads the dough 6 in the bowl.
  • the dough is smooth, elastic and firm. It remains en bloc on the arm of the kneader and can be easily removed from the edge of the bowl of the kneader.
  • the dough 6 is removed from the kneader and placed on a worktop 8. It is divided into dough pieces 10. In the present case, it consists of 100 dough pieces of about 157 g. each.
  • a press 12 may be used for this purpose. It comprises a lower disk 14 forming a pressing base and an upper disk 16. The two discs are arranged so that the respective pressing faces 18 and 20 extend facing one another and coaxially to each other. The disc 16 is slidably movable along its axis to be able to move closer to or away from the lower disc 18. Each of the discs 14 and 16 is provided with heating means so that the pressing is carried out hot.
  • the pressing temperature is between 150 and 230 ° C. and preferably between 170 and 205 ° C. A temperature of 190 ° C. is used in this case.
  • a dough 10 is placed on the lower disk 14, then the upper disk is lowered against the dough to crush between the two disks.
  • the dough pressing operation lasts between 1 and 4 seconds, and preferably 2 seconds. During this step, therefore, a pre-cooking of the dough on the surface is carried out.
  • a wafer 22 for example approximately 11 cm in diameter, weighing between 140 and 150 g, illustrated in FIG. 5, is obtained.
  • the wafer 22 has a general disc shape whose thickness is between 1 and 3 millimeters and is equal to here about 2 mm. Its upper 24 and lower 26 faces are formed by cooked dough. Between these two faces, at heart, the cake comprises raw dough.
  • the pancakes After having floured the pancakes, they can be stacked on each other on a flat plate for example, as illustrated in FIG. 7. It is possible to cover them with transparent plastic film so that they do not take moisture at during their subsequent storage, for example in a positive cold room. It is indeed possible to keep the patties cool in a cold room at a temperature between 0 0 C and 4 ° C for several hours or several days. It is otherwise possible to freeze or freeze the patties to keep several days at a temperature below 0 0 C, for example at -18 ° C.
  • the shape of the wafer Prior to storage and storage, it is possible to modify the shape of the wafer, for example to bend as shown in Figure 6, or to roll as shown in Figure 8.
  • the pizza is prepared by placing on the cake the selected filling 28 (tomato coulis, bacon, mushrooms, onions, etc.).
  • the pancake thus garnished is then cooked.
  • the cooking can be carried out at a temperature of between 340 ° C. and 400 ° C., for example at 370 ° C. for a time of between 1 minute 30 minutes and 2 minutes 30 minutes. for example equal to 2 minutes.
  • the cooking can be carried out at a temperature of between 200 and 300 ° C., for example at 250 ° C., for a period of between 4 and 6 minutes.
  • the cake 30 illustrated in Figure 9 is fully cooked and the filling, and forms a pizza that can be tasted.
  • the precooking of the dough is on the upper face 24 and the lower face 26 of the slab.
  • the bottoms 22 of precooked dough can be marketed fresh frozen shelf or radius, in flat form, folded or rolled. They do not stick to conditioning.
  • the bottoms 22 may be sold unfilled or well-filled. So just place the item in the oven to cook before tasting.
  • the bottom may have a shape other than a form of cake. It can thus have a rectangular shape, for example square.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

In the method for producing a dough base such as a pizza base, a dough roll is pressed hot for a time of between 1 and 4 seconds and at a temperature such that, at the end of pressing, the dough is cooked at the surface and raw inside. The invention also relates to a culinary preparation such as a pizza base (22) or a pizza, which comprises a dough base (22) that may be folded or rolled, the dough being cooked at the surface and raw inside, the preparation optionally comprising a topping.

Description

Procédé de réalisation d'un fond de pâte de pizza  Method of making a pizza dough base
L'invention concerne la fabrication des pizzas et des préparations culinaires analogues. The invention relates to the manufacture of pizzas and similar culinary preparations.
Les pizzas constituent un plat largement apprécié de nos jours. Leur confection est toutefois susceptible de soulever certains problèmes, qu'elle intervienne dans un cadre professionnel ou domestique.  Pizzas are a popular dish today. Their preparation is however likely to raise certain problems, whether it intervenes in a professional or domestic context.
En effet, lorsqu'un restaurant propose des pizzas, il peut être confronté à une brutale demande d'un nombre élevé de pizzas. Or, la confection de chacune des pizzas implique notamment l'étalement de la pâte, ce qui prend un certain temps. Indeed, when a restaurant offers pizzas, it can be faced with a sudden demand for a high number of pizzas. However, the making of each pizzas involves the spreading of the dough, which takes a certain time.
Pour accélérer la réalisation des pizzas, il existe des presses qui permettent d'étaler rapidement un pâton pour lui donner une forme de pizza. Toutefois, l'usage de ces presses est relativement délicat. De plus, les propriétés organoleptiques d'une pizza réalisée par ce moyen sont souvent décevantes. To accelerate the realization of pizzas, there are presses that can quickly spread a dough to give it a form of pizza. However, the use of these presses is relatively delicate. In addition, the organoleptic properties of a pizza made by this means are often disappointing.
Dans un cadre domestique, lorsque la personne qui cuisine ne sait pas confectionner elle-même une pâte à pizza et la mettre en forme, elle peut acheter dans le commerce une pizza garnie à cuire. Il ne lui reste qu'à la faire cuire au four. In a domestic setting, when the cook does not know how to make a pizza dough herself and put it into shape, she can buy a pizza to cook on the market. All she has left to do is bake it.
Toutefois, à nouveau, la pizza ainsi obtenue est décevante, en particulier car la pâte est trop dure. However, again, the resulting pizza is disappointing, especially since the dough is too hard.
Un but de l'invention est de faciliter la réalisation des pizzas aussi bien dans un cadre industriel ou commercial que dans un cadre domestique tout en faisant en sorte que les propriétés organoleptiques du produit final soient satisfaisantes.  An object of the invention is to facilitate the production of pizzas both in an industrial or commercial setting in a domestic setting while ensuring that the organoleptic properties of the final product are satisfactory.
A cet effet, on prévoit selon l'invention un procédé de réalisation d'un fond de pâte tel qu'un fond de pizza, dans lequel on presse à chaud un pâton pendant une durée comprise entre 1 et 4 secondes et à une température telle que, à l'issue du pressage, la pâte est cuite en surface et crue à cœur.  For this purpose, according to the invention, there is provided a process for producing a dough base such as a pizza base, in which a dough is hot pressed for a period of between 1 and 4 seconds and at a temperature of that after the pressing, the dough is cooked on the surface and raw to the heart.
Ainsi, la pâte est pressée à chaud durant un temps très bref. La pâte est donc suffisamment cuite en surface pour que le fond conserve sa forme une fois l'opération de pressage achevée. Il s'agit par exemple d'une forme de galette. Les fonds précuits ainsi réalisés sont faciles à manipuler. Grâce à cette forme persistante, le fond peut être stocké et conservé plusieurs heures, voire plusieurs jours jusqu'à utilisation. Thus, the dough is hot pressed during a very short time. The dough is thus sufficiently cooked on the surface so that the bottom retains its shape once the pressing operation is completed. This is for example a form of cake. The precooked funds thus produced are easy to handle. Thanks to this persistent form, the bottom can be stored and kept for several hours or even days until use.
Toutefois, étant encore cru à cœur, le fond conserve suffisamment de souplesse pour permettre de changer sa forme, par exemple en le pliant ou en le roulant. Après conservation dans cette configuration, il peut être remis dans sa forme initiale (par exemple déplié ou déroulé). Lorsque vient le moment d'utiliser le fond, il suffit de le garnir avec les ingrédients souhaités (tomates, fromage ou autres) et de cuire l'ensemble au four à une température adaptée. L'inventeur a constaté que, de façon surprenante, la préparation culinaire ainsi obtenue, par exemple la pizza, avait très bon goût et ne laissait pas deviner que le fond avait fait l'objet d'une étape de mise en forme et de pré-cuisson préalables, éventuellement très antérieures à la cuisson complète et finale de la préparation proprement dite. Cela s'explique probablement par le fait que le pressage est effectué de façon à ne pas cuire la pâte à cœur. However, being still believed in the heart, the bottom retains enough flexibility to change its shape, for example by folding or rolling. After conservation in this configuration, it can be returned to its original form (for example unfolded or unrolled). When it comes time to use the bottom, simply garnish it with the desired ingredients (tomatoes, cheese or others) and cook all in the oven at a suitable temperature. The inventor has found that, surprisingly, the culinary preparation thus obtained, for example the pizza, had very good taste and did not allow to guess that the bottom had been the subject of a shaping step and pre pre-cooking, possibly much earlier than the complete and final cooking of the preparation itself. This is probably due to the fact that the pressing is done so as not to cook the dough to heart.
L'invention permet de fabriquer des fonds de pâte précuits en grande quantité et en avance. Elle permet de les conserver en chambre froide, notamment après les avoir farinés, par exemple empilés les uns sur les autres sans risque de les coller ensemble. Il est également possible de les congeler. Dans tous les cas, cette conservation se fait sans altération des qualités de forme et des qualités organoleptiques du produit. Au moment voulu, par exemple lors du service dans un restaurant, les fonds ainsi réalisés peuvent être facilement et rapidement dressés et cuits.  The invention makes it possible to manufacture precooked dough bases in large quantities and in advance. It allows to keep in a cold room, especially after having floured, for example stacked on each other without the risk of sticking together. It is also possible to freeze them. In all cases, this preservation is done without altering the qualities of form and organoleptic qualities of the product. At the right time, for example when serving in a restaurant, the funds can be easily and quickly prepared and cooked.
L'invention améliore la rentabilité d'un restaurant puisque, grâce à la fabrication à l'avance d'une grande quantité de fonds de pâte par le restaurant lui-même ou par un tiers, il suffit au professionnel de garnir ces fonds au moment voulu juste avant la cuisson. Un cuisinier même non qualifié peut par exemple confectionner une pizza. On peut donc réaliser de très bonnes pizzas sans disposer de la qualification d'un pizzaiolo. Utilisée dans le cadre d'un restaurant, l'invention permet au professionnel d'accélérer le service et de renouveler l'occupation des tables afin d'augmenter le nombre de clients pour une même installation.  The invention improves the profitability of a restaurant since, thanks to the advance manufacture of a large quantity of dough funds by the restaurant itself or by a third party, it is sufficient for the professional to garnish these funds at the moment wanted just before cooking. A cook even unqualified can for example make a pizza. We can make very good pizzas without having the qualification of a pizzaiolo. Used in the context of a restaurant, the invention allows the professional to speed up the service and renew the occupation of tables to increase the number of customers for the same installation.
Le fond précuit ne colle pas, ne se déchire pas spontanément et est facile à manipuler lors du garnissage et de la cuisson. Il est facile à utiliser aussi bien par des professionnels que dans un cadre privé. Il peut être cuit dans un four professionnel comme dans un four ménager.  The precooked bottom does not stick, does not tear spontaneously and is easy to handle when filling and baking. It is easy to use both by professionals and in a private setting. It can be cooked in a professional oven as in a home oven.
Il importe de noter que le procédé selon l'invention peut être utilisé sans transiger sur la nature et la qualité des ingrédients constituant la pâte. En particulier, cette pâte peut être réalisée intégralement à base d'éléments naturels. Elle peut ne comprendre ni levure, ni conservateur, ni arôme artificiel.  It is important to note that the process according to the invention can be used without compromising on the nature and the quality of the ingredients constituting the dough. In particular, this paste can be made integrally based on natural elements. It may not include yeast, preservatives or artificial flavors.
La finesse du fond ainsi obtenu permet une mise en valeur de la garniture, cette dernière n'étant pas masquée une fois en bouche par une grande quantité de pâte. De plus, les fonds précuits s'avèrent plus diététiques dans la mesure où ils sont fins. Ils ne sont pas imbibés par la sauce éventuelle faisant partie de la garniture. De plus, ils ne rejettent pas d'eau. Le procédé est particulièrement adapté à la réalisation de pizzas. Il peut toutefois servir aussi pour la confection de fonds de tortillas, de tartes flamenkϋche, de tartes alsaciennes, voire de fonds de tarte ou de fonds de quiche. The fineness of the bottom thus obtained allows an enhancement of the filling, the latter is not hidden once in the mouth by a large amount of dough. In addition, precooked funds are more dietary to the extent that they are fine. They are not soaked by the sauce that is part of the filling. In addition, they do not discharge water. The process is particularly suitable for making pizzas. However, it can also be used to make tortilla bottoms, flamenkche pies, Alsatian pies or even pie or quiche funds.
Le procédé selon l'invention est adapté aussi bien à une fabrication artisanale qu'industrielle. Il peut être mis en œuvre dans un cadre privé ou commercial.  The process according to the invention is suitable for both artisanal and industrial production. It can be implemented in a private or commercial setting.
De préférence, le pâton est dépourvu de levure.  Preferably, the dough is devoid of yeast.
Ainsi, le procédé ne requiert pas de faire reposer la pâte. Les fonds peuvent donc être réalisés dès que la pâte a été confectionnée.  Thus, the process does not require the dough to rest. The funds can be made as soon as the dough has been made.
On peut néanmoins utiliser de la levure chimique, de la levure de boulanger ou les deux, notamment lors d'une mise en œuvre industrielle du procédé.  It is nevertheless possible to use baking powder, baker's yeast or both, especially during an industrial implementation of the process.
Avantageusement, on réalise le pâton exclusivement au moyen des ingrédients suivants : de la farine, de l'eau, de l'huile, du sel.  Advantageously, the dough is made exclusively using the following ingredients: flour, water, oil, salt.
Ainsi, on obtient une pâte fine, croustillante, légèrement gonflée et avec un léger goût de noisette. Elle est agréable au palais et non bourrative.  Thus, we obtain a thin paste, crispy, slightly swollen and with a slight taste of hazelnut. It is pleasant to the palate and not bursting.
De préférence, la température est comprise entre 150 et 2300C, de préférence entre 170 et 2050C. Preferably, the temperature is between 150 and 230 0 C, preferably between 170 and 205 0 C.
Avantageusement, on conserve le fond dans une configuration non plane, par exemple roulée.  Advantageously, the bottom is kept in a non-planar configuration, for example rolled.
Une telle configuration peut s'avérer préférable pour le transport ou la commercialisation des fonds précuits.  Such a configuration may be preferable for the transport or marketing of precooked funds.
On pourra conserver le fond en chambre froide, par exemple à une température située entre 0°C et 4°C.  The bottom can be stored in a cold room, for example at a temperature between 0 ° C and 4 ° C.
Avantageusement, on congèle ou on surgèle le fond.  Advantageously, the bottom is frozen or frozen.
On prévoit également selon l'invention un procédé de réalisation d'une préparation culinaire telle qu'une pizza, dans lequel on met en œuvre le procédé selon l'invention, on garnit le fond, puis on cuit le fond garni.  Also provided according to the invention is a method for producing a culinary preparation such as a pizza, in which the process according to the invention is carried out, the bottom is filled, and then the packed bottom is cooked.
Avantageusement, on effectue la cuisson :  Advantageously, the cooking is carried out:
- à une température comprise entre 340 et 4000C pendant une durée comprise entre 1 minute 30 et 2 minutes 30 ; ou bien at a temperature of between 340 and 400 ° C. for a period of between 1 minute 30 minutes and 2 minutes 30 minutes; or
- à une température comprise entre 200 et 300°C pendant une durée comprise entre 4 et 6 minutes.  at a temperature of between 200 and 300 ° C. for a period of between 4 and 6 minutes.
On prévoit aussi selon l'invention une préparation culinaire telle qu'une pizza réalisée au moyen d'un procédé selon l'invention.  It is also provided according to the invention a culinary preparation such as a pizza made using a method according to the invention.
On prévoit enfin selon l'invention une préparation culinaire telle qu'un fond de pizza ou une pizza, qui comprend un fond de pâte, éventuellement plié ou roulé, la -A- pâte étant cuite en surface et crue à cœur, la préparation comprenant éventuellement une garniture. Finally, it is provided according to the invention a culinary preparation such as a pizza base or a pizza, which comprises a bottom of dough, possibly folded or rolled, the -A- paste being cooked on the surface and raw to heart, the preparation optionally comprising a filling.
D'autres caractéristiques et avantages de l'invention apparaîtront encore dans la description suivante d'un mode préféré de réalisation donné à titre d'exemple non limitatif en référence aux dessins annexés sur lesquels :  Other features and advantages of the invention will become apparent in the following description of a preferred embodiment given by way of non-limiting example with reference to the accompanying drawings, in which:
- les figures 1 à 3 présentent trois étapes d'un mode de mise en œuvre du procédé de l'invention ;  - Figures 1 to 3 show three steps of an embodiment of the method of the invention;
- la figure 4 est un schéma de la presse utilisée dans le cadre de ce mode de mise en œuvre du procédé ;  FIG. 4 is a diagram of the press used in the context of this mode of implementation of the method;
- la figure 5 est une vue d'une galette de pâte précuite obtenue au moyen de l'invention ;  FIG. 5 is a view of a cake of precooked dough obtained by means of the invention;
- les figures 6, 7 et 8 présentent trois configurations de conservation des galettes de la figure 5 ; et  FIGS. 6, 7 and 8 show three configurations of conservation of the wafers of FIG. 5; and
- la figure 9 montre une pizza obtenue au moyen du procédé de l'invention. Nous allons présenter ci-après un mode de mise en œuvre du procédé de l'invention visant à fabriquer des fonds, ici des galettes, de pâte précuite pour la confection de pizzas.  - Figure 9 shows a pizza obtained by means of the method of the invention. We will present below a mode of implementation of the method of the invention for making funds, here pancakes, precooked dough for making pizzas.
En l'espèce, les ingrédients utilisés pour la fabrication des pâtons sont exclusivement les suivants : de la farine, de l'huile, du sel et de l'eau.  In this case, the ingredients used to make dough are exclusively flour, oil, salt and water.
La farine est ici une farine de blé, en l'espèce de type 55. On en utilise 9,9 kg, mais cette quantité pourra plus généralement être comprise entre 9,8 kg et 10,05 kg.  The flour here is a wheat flour, in this case type 55. It uses 9.9 kg, but this quantity may more generally be between 9.8 kg and 10.05 kg.
On utilise 840 g d'huile d'olive, sachant que cette proportion pourra être comprise plus généralement entre 770 g et 870 g.  840 g of olive oil are used, knowing that this proportion may be more generally between 770 g and 870 g.
On utilise 105 g de sel, cette quantité pouvant toutefois être comprise plus généralement entre 90 g et 115 g.  105 g of salt are used, this quantity being however more generally between 90 g and 115 g.
Enfin, on utilise 5 litres d'eau, cette quantité pouvant être comprise plus généralement entre 4,5 et 5,5 I.  Finally, 5 liters of water are used, this quantity possibly being more generally between 4.5 and 5.5 I.
En référence à la figure 1 , dans une première étape du procédé, on verse dans un pétrin de boulanger 2 l'huile, le sel et l'eau. Lors d'une mise en oeuvre industrielle, on peut ajouter de la levure chimique, de la levure de boulanger ou les deux. On incorpore ensuite la farine. On met en marche le pétrin, par exemple pour une durée comprise entre 9 et 14 minutes. Le pétrin comprend classiquement un bol 4 et un bras de pétrissage 5 qui malaxe la pâte 6 dans le bol. A l'issue de cette opération, la pâte est lisse, élastique et ferme. Elle reste en bloc sur le bras du pétrin et peut être facilement décollée du rebord du bol du pétrin. Dans une deuxième étape illustrée à la figure 2, on sort la pâte 6 du pétrin et on la dépose sur un plan de travail 8. On la divise en pâtons 10. Il s'agit en l'espèce de 100 pâtons de 157 g environ chacun. With reference to FIG. 1, in a first step of the process, oil, salt and water are poured into a baker's kneader. In an industrial implementation, one can add baking powder, baker's yeast or both. The flour is then incorporated. The kneader is started, for example for a period of between 9 and 14 minutes. The kneader conventionally comprises a bowl 4 and a kneading arm 5 which kneads the dough 6 in the bowl. At the end of this operation, the dough is smooth, elastic and firm. It remains en bloc on the arm of the kneader and can be easily removed from the edge of the bowl of the kneader. In a second step illustrated in FIG. 2, the dough 6 is removed from the kneader and placed on a worktop 8. It is divided into dough pieces 10. In the present case, it consists of 100 dough pieces of about 157 g. each.
En référence aux figures 3 et 4, on procède ensuite à l'étape de pressage de chaque pâton 10. On peut pour cela utiliser une presse 12. Celle-ci comprend un disque inférieur 14 formant une base de pressage et un disque supérieur 16. Les deux disques sont disposés de sorte que les faces de pressage respectives 18 et 20 s'étendent en regard l'une de l'autre et coaxialement l'une à l'autre. Le disque 16 est mobile à coulissement suivant son axe pour pouvoir se rapprocher ou s'éloigner du disque inférieur 18. Chacun des disques 14 et 16 est muni de moyens de chauffage de sorte que le pressage s'effectue à chaud. La température de pressage est comprise entre 150 et 2300C et de préférence entre 170 et 2050C. On utilise en l'espèce une température de 190°C. With reference to FIGS. 3 and 4, the pressing step of each dough 10 is then carried out. A press 12 may be used for this purpose. It comprises a lower disk 14 forming a pressing base and an upper disk 16. The two discs are arranged so that the respective pressing faces 18 and 20 extend facing one another and coaxially to each other. The disc 16 is slidably movable along its axis to be able to move closer to or away from the lower disc 18. Each of the discs 14 and 16 is provided with heating means so that the pressing is carried out hot. The pressing temperature is between 150 and 230 ° C. and preferably between 170 and 205 ° C. A temperature of 190 ° C. is used in this case.
Pour le pressage, on dispose un pâton 10 sur le disque inférieur 14, puis on fait descendre le disque supérieur contre le pâton pour l'écraser entre les deux disques. For pressing, a dough 10 is placed on the lower disk 14, then the upper disk is lowered against the dough to crush between the two disks.
On réalise donc un fond de forme plate qui a ici une forme de galette. L'opération de pressage du pâton dure entre 1 et 4 secondes, et de préférence 2 secondes. Au cours de cette étape, on réalise donc une pré-cuisson de la pâte en surface. We therefore realize a flat bottom which here has a slab shape. The dough pressing operation lasts between 1 and 4 seconds, and preferably 2 seconds. During this step, therefore, a pre-cooking of the dough on the surface is carried out.
On obtient ainsi une galette 22 par exemple de 11 centimètres de diamètre environ, pesant entre 140 et 150 g, illustrée à la figure 5. La galette 22 présente une forme générale de disque dont l'épaisseur est comprise entre 1 et 3 millimètres et égale ici à 2 mm environ. Ses faces supérieure 24 et inférieure 26 sont formées par de la pâte cuite. Entre ces deux faces, à cœur, la galette comprend de la pâte crue.  Thus, a wafer 22, for example approximately 11 cm in diameter, weighing between 140 and 150 g, illustrated in FIG. 5, is obtained. The wafer 22 has a general disc shape whose thickness is between 1 and 3 millimeters and is equal to here about 2 mm. Its upper 24 and lower 26 faces are formed by cooked dough. Between these two faces, at heart, the cake comprises raw dough.
Après avoir fariné les galettes, on peut les empiler les unes sur les autres sur une assiette plate par exemple, comme illustré à la figure 7. Il est possible de les recouvrir de film plastique transparent afin qu'elles ne prennent pas l'humidité au cours de leur stockage ultérieur par exemple en chambre froide positive. On peut en effet conserver les galettes au frais en chambre froide à une température située entre 00C et 4°C pendant plusieurs heures ou plusieurs jours. Il est sinon possible de surgeler ou de congeler les galettes pour les conserver plusieurs jours à une température inférieure à 00C, par exemple à -18°C. After having floured the pancakes, they can be stacked on each other on a flat plate for example, as illustrated in FIG. 7. It is possible to cover them with transparent plastic film so that they do not take moisture at during their subsequent storage, for example in a positive cold room. It is indeed possible to keep the patties cool in a cold room at a temperature between 0 0 C and 4 ° C for several hours or several days. It is otherwise possible to freeze or freeze the patties to keep several days at a temperature below 0 0 C, for example at -18 ° C.
Préalablement à son stockage et à sa conservation, il est possible de modifier la forme de la galette, par exemple pour la plier comme illustré à la figure 6, ou encore pour la rouler comme illustré à la figure 8. En sortie de chambre froide, ou bien une fois décongelée, on peut redonner à la galette sa forme initiale en la dépliant ou en la déroulant. Lorsque vient le moment d'utiliser la galette pour la confection d'une pizza, on l'extrait de la chambre froide ou, le cas échéant, on la décongèle. On dresse la pizza en disposant sur la galette la garniture 28 choisie (coulis de tomate, lardons, champignons, oignons, etc.). On cuit ensuite la galette ainsi garnie. Dans le four d'un restaurant ou d'une installation industrielle, la cuisson peut être effectuée à une température comprise entre 3400C et 4000C, par exemple à 370°C pendant une durée comprise entre 1 minute 30 et 2 minutes 30, par exemple égale à 2 minutes.Prior to storage and storage, it is possible to modify the shape of the wafer, for example to bend as shown in Figure 6, or to roll as shown in Figure 8. Out of the cold room, or once thawed, you can return the slab to its original shape by unfolding or unwinding. When it comes time to use the cake for the making of a pizza, it is removed from the cold room or, if necessary, it is defrosted. The pizza is prepared by placing on the cake the selected filling 28 (tomato coulis, bacon, mushrooms, onions, etc.). The pancake thus garnished is then cooked. In the oven of a restaurant or an industrial installation, the cooking can be carried out at a temperature of between 340 ° C. and 400 ° C., for example at 370 ° C. for a time of between 1 minute 30 minutes and 2 minutes 30 minutes. for example equal to 2 minutes.
Dans un four ménager, on peut effectuer la cuisson à une température comprise entre 200 et 3000C, par exemple à 250°C, pendant une durée comprise entre 4 et 6 minutes. In a household oven, the cooking can be carried out at a temperature of between 200 and 300 ° C., for example at 250 ° C., for a period of between 4 and 6 minutes.
A l'issue de la cuisson, la galette 30 illustrée à la figure 9 se trouve intégralement cuite ainsi que la garniture, et forme une pizza qui peut être dégustée.  At the end of cooking, the cake 30 illustrated in Figure 9 is fully cooked and the filling, and forms a pizza that can be tasted.
Dans le cadre de ce procédé, la précuisson de la pâte porte sur la face supérieure 24 et la face inférieure 26 de la galette.  As part of this process, the precooking of the dough is on the upper face 24 and the lower face 26 of the slab.
On observera que le procédé ainsi décrit ne comprend pas d'étape où on met la pâte à reposer. En l'absence de levure dans la pâte, cette étape n'est pas nécessaire et constitue un gain de temps. On peut donc procéder au pressage des pâtons dès qu'ils ont été constitués en sortie du pétrin.  It will be observed that the process thus described does not include a step where the dough is put to rest. In the absence of yeast in the dough, this step is not necessary and saves time. We can therefore proceed to pressing the dough as soon as they were formed out of trouble.
Les fonds 22 de pâte précuite peuvent être commercialisés au rayon frais ou au rayon surgelés, sous forme plane, pliée ou roulée. Ils ne collent pas au conditionnement. Les fonds 22 peuvent être vendus non garnis ou bien garnis. Il suffit donc ensuite de placer l'article au four pour le faire cuire avant de le déguster.  The bottoms 22 of precooked dough can be marketed fresh frozen shelf or radius, in flat form, folded or rolled. They do not stick to conditioning. The bottoms 22 may be sold unfilled or well-filled. So just place the item in the oven to cook before tasting.
Bien entendu, on pourra apporter à l'invention de nombreuses modifications sans sortir du cadre de celle-ci.  Of course, we can bring to the invention many changes without departing from the scope thereof.
Le fond pourra avoir une forme autre qu'une forme de galette. Il pourra ainsi avoir une forme rectangulaire, par exemple carrée.  The bottom may have a shape other than a form of cake. It can thus have a rectangular shape, for example square.

Claims

REVENDICATIONS
1. Procédé de réalisation d'un fond (22) de pizza, caractérisé en ce qu'on presse à chaud un pâton (10) pendant une durée comprise entre 1 et 4 secondes et à une température telle que, à l'issue du pressage, la pâte est cuite en surface et crue à cœur. 1. A method of producing a pizza base (22), characterized in that a dough (10) is hot pressed for a period of between 1 and 4 seconds and at a temperature such that, at the end of pressing, the dough is cooked on the surface and raw to the heart.
2. Procédé selon la revendication précédente dans lequel le pâton (10) est dépourvu de levure.  2. Method according to the preceding claim wherein the dough (10) is devoid of yeast.
3. Procédé selon l'une quelconque des revendications précédentes dans lequel on réalise le pâton (10) exclusivement au moyen des ingrédients suivants : de la farine, de l'eau, de l'huile, du sel.  3. Method according to any one of the preceding claims wherein the dough (10) is made exclusively by means of the following ingredients: flour, water, oil, salt.
4. Procédé selon l'une quelconque des revendications précédentes dans lequel la température est comprise entre 150 et 2300C, de préférence entre 170 et 2050C. 4. Method according to any one of the preceding claims wherein the temperature is between 150 and 230 0 C, preferably between 170 and 205 0 C.
5. Procédé selon l'une quelconque des revendications précédentes dans lequel on conserve le fond (22) dans une configuration non plane, par exemple roulée.  5. Method according to any one of the preceding claims wherein the bottom (22) is stored in a non-planar configuration, for example rolled.
6. Procédé selon l'une quelconque des revendications précédentes dans lequel on congèle ou on surgèle le fond (22).  6. Method according to any one of the preceding claims wherein the bottom (22) is frozen or frozen.
7. Procédé de réalisation d'une pizza (30), caractérisé en ce qu'on met en œuvre le procédé selon l'une quelconque des revendications précédentes, on garnit le fond (22) puis on cuit le fond garni.  7. Process for producing a pizza (30), characterized in that the method according to any one of the preceding claims is carried out, the bottom (22) is filled and then the packed bottom is cooked.
8. Procédé selon la revendication précédente dans lequel on effectue la cuisson :  8. Method according to the preceding claim wherein the cooking is carried out:
- à une température comprise entre 340 et 400°C pendant une durée comprise entre 1 minute 30 et 2 minutes 30 ; ou bien  at a temperature of between 340 and 400 ° C. for a time of between 1 minute 30 minutes and 2 minutes 30 minutes; or
- à une température comprise entre 200 et 3000C pendant une durée comprise entre 4 et 6 minutes. at a temperature of between 200 and 300 ° C. for a duration of between 4 and 6 minutes.
9. Pizza (30) réalisée au moyen d'un procédé selon l'une quelconque des revendications 7 à 8.  Pizza (30) made by a method according to any one of claims 7 to 8.
10. Préparation culinaire telle qu'un fond (22) de pizza ou une pizza (30), caractérisée en ce qu'elle comprend un fond de pâte (22), plié ou roulé, la pâte étant cuite en surface et crue à cœur, la préparation comprenant éventuellement une garniture (28).  10. Culinary preparation such as a bottom (22) pizza or pizza (30), characterized in that it comprises a bottom of dough (22), folded or rolled, the dough being baked on the surface and raw at heart the preparation optionally comprising a liner (28).
PCT/FR2010/051662 2009-08-20 2010-08-05 Method for producing a pizza dough base WO2011020965A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP10763210A EP2467025A2 (en) 2009-08-20 2010-08-05 Method for producing a pizza dough base

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0955722 2009-08-20
FR0955722A FR2949183B1 (en) 2009-08-20 2009-08-20 PROCESS FOR MAKING A PASTA PIZZA BOTTLE

Publications (2)

Publication Number Publication Date
WO2011020965A2 true WO2011020965A2 (en) 2011-02-24
WO2011020965A3 WO2011020965A3 (en) 2011-04-14

Family

ID=42062469

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2010/051662 WO2011020965A2 (en) 2009-08-20 2010-08-05 Method for producing a pizza dough base

Country Status (3)

Country Link
EP (1) EP2467025A2 (en)
FR (1) FR2949183B1 (en)
WO (1) WO2011020965A2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108669133A (en) * 2018-06-11 2018-10-19 福清睿辉食品有限公司 A kind of pre-baked processing method and device of Pizza

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3880064A (en) * 1972-06-15 1975-04-29 Maria Navar Martinez Apparatus for making tortillas and the like
US3814005A (en) * 1972-07-06 1974-06-04 J Widdel Pizza pie crust device
DE2241989A1 (en) * 1972-08-25 1974-03-21 Alois Kinberger PRESS TO PRESS A YEAST LUMP WIDE
IT1225914B (en) * 1985-06-06 1990-12-07 Paren Srl PROCEDURE FOR THE INDUSTRIAL PREPARATION OF PRECOOKED PASTA BASES, IN PARTICULAR FOR PIZZA AND SIMILAR
US5006358A (en) * 1988-05-09 1991-04-09 Ribio Manuel J Method of making tortillas
US5396833A (en) * 1993-01-07 1995-03-14 Am Manufacturing Company Method and apparatus for processing dough
FR2776166A1 (en) * 1998-03-17 1999-09-24 Serge Woyswillo Manufacture of pre-cooked pizza bases
FR2839615A1 (en) * 2002-05-17 2003-11-21 Joel Guillet Pizza base automated manufacturing procedure consists of cutting portions from partly pre-cooked layer and packaging for subsequent garnishing and cooking

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108669133A (en) * 2018-06-11 2018-10-19 福清睿辉食品有限公司 A kind of pre-baked processing method and device of Pizza

Also Published As

Publication number Publication date
EP2467025A2 (en) 2012-06-27
WO2011020965A3 (en) 2011-04-14
FR2949183B1 (en) 2011-12-09
FR2949183A1 (en) 2011-02-25

Similar Documents

Publication Publication Date Title
EP0828426B1 (en) Method for preparing leavened dough or leavened puff pastry and food products made therefrom
WO2005079587A1 (en) Method for making a fruit pastry bar
WO2003105592A1 (en) Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product
KR102356615B1 (en) Apple bread manufacturing method and apple bread prepared thereby
KR20170034561A (en) A preparation of frozen dough for preparing multi-layered bread
EP0236651B1 (en) Method of producing a fancy cake and its decoration according to an employment of this method
JP2024012539A (en) Pizza product, packaging material for pizza product, and method of cooking and distribution for pizza product
WO2011020965A2 (en) Method for producing a pizza dough base
EP1166635B1 (en) Multi-layered biscuit for frozen or refrigerated food product
EP1647192B1 (en) Process for the preparation of a composite food product
EP1662884B1 (en) Leavened dough that withstands deep freezing, and method for the production thereof
JP4132544B2 (en) Curry-flavored paste-like composition
JP7018599B1 (en) Bakery dough or bakery foods and their manufacturing methods, frozen bakery foods
EP1056344B1 (en) Method for making a food product such as pizza, with a pizza pastry base, and resulting food product and installation for making same
JP3974119B2 (en) Method for producing pie-wrapped candy
JP3132655U (en) Bread for microwave oven reheating
KR102050516B1 (en) Mold for pizza dough, manufacturing method of pizza dough, pizza dough and pizza
FR2912287A1 (en) Tatin tart, has slices maintained in layered impregnated paste in visible manner, for authorizing transformation to liquid state for spraying and coating pieces and fruits in contact, during cooking phase
EP1120043A1 (en) Leavened, prebaked and frozen laminated dough
FR3061637B1 (en) COMESTIBLE AND RIGID SUPPORT SUPPORT
FR2970623A3 (en) Method for preparing garnished bread in form of flat-bottom container, in bakery, involves instantaneously filling molded breads based on needs of customer, in containers comprising volume for obtaining garnished bread ready to be consumed
FR2865903A1 (en) Filled food product has edible covering layer over filling that is joined to edges of leavened dough base
FR3115435A1 (en) Crispy pastries and pastry products
FR2691046A1 (en) Pre-cooking of bakery products at 100 per cent humidity - producing products with no crust which can be handled and frozen until final cooking
FR3114222A1 (en) Crispy pastries and pastry products

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10763210

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2010763210

Country of ref document: EP