WO2014022606A1 - System for applying patterned crust segments to dough - Google Patents

System for applying patterned crust segments to dough Download PDF

Info

Publication number
WO2014022606A1
WO2014022606A1 PCT/US2013/053113 US2013053113W WO2014022606A1 WO 2014022606 A1 WO2014022606 A1 WO 2014022606A1 US 2013053113 W US2013053113 W US 2013053113W WO 2014022606 A1 WO2014022606 A1 WO 2014022606A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
pattern
base
segments
crust
Prior art date
Application number
PCT/US2013/053113
Other languages
French (fr)
Inventor
Michael C. FINDLAY
Original Assignee
Findlay Michael C
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
Priority claimed from US13/949,431 external-priority patent/US20150030741A1/en
Application filed by Findlay Michael C filed Critical Findlay Michael C
Publication of WO2014022606A1 publication Critical patent/WO2014022606A1/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 present application is related to the creation of crust segments in baked products.
  • Baked products such as pizza traditionally have a raised crust along their perimeter.
  • the crust is created when sauce and toppings are dispersed on stretched or flattened dough while leaving the dough perimeter free of sauce and toppings.
  • sauce and toppings are dispersed on stretched or flattened dough while leaving the dough perimeter free of sauce and toppings.
  • the areas where no sauce and toppings are applied expand to a greater degree than the remaining dough, creating a raised perimeter of crust with a central zone of sauce and toppings.
  • the traditional method of creating a crust for pizza results in a central topping zone where sauce, cheese and one or more toppings may be dispersed.
  • toppings When multiple toppings are placed onto the uncooked pizza, they are either mixed together or manually separated on the central topping zone.
  • a pizza may have Topping A on one half, and Topping B on the other half.
  • the cooked pizza is then cut into slices with each slice having a mixture of toppings, or with each slice having only the toppings from the central zone from which it was sliced.
  • each pie-shaped slice is adjacent to the perimeter of the pizza and thus comprises a crust.
  • slices that are not adjacent to the perimeter of the pizza do not have a crust.
  • the solution is found in the present disclosure for a device and method for applying additional crust segments to dough.
  • the device comprises a base with a top surface and a bottom surface and at least one protruding pattern, where the pattern is transferred into the dough by pressing the device onto flattened dough, removing the device, and then applying more dough to create additional segments of crust and topping zones.
  • the present disclosure is directed to a device and method that satisfies this need for creating additional segments of crust and topping zones on baked products such as pizza.
  • the device comprises a base with a top surface and a bottom surface opposing the top surface and at least one pattern protruding from the surface of the base.
  • the pattern Prior to cooking the baked product, the pattern is embossed into flattened dough and then additional dough is applied along the pattern on the flattened dough, creating additional segments of crust and topping zones throughout the baked product.
  • the creation of additional crust segments results in segregated zones where singular or combinations of toppings can be applied.
  • each individual slice of pizza comprises toppings and a crust section.
  • Fig. 1 illustrates a top plan view of a device embodying features of the present invention of a system for applying additional crust segments to dough.
  • Fig. 2 illustrates a perspective sectional view of an alternative embodiment of a handle embodying features of the present invention for system for applying additional crust segments to dough.
  • Fig. 3 illustrates a perspective sectional view of an alternative embodiment of a handle embodying features of the present invention for system for applying additional crust segments to dough.
  • Fig. 4 illustrates a perspective view of applying a device embodying features of the present invention for system for applying additional crust segments to dough.
  • Fig. 5 illustrates a perspective view of removing a device embodying features of the present invention for system for applying additional crust segments to dough.
  • Fig. 6 illustrates a top plan view of a flattened sheet of dough after application of crust segments embodying features of the present invention for system for applying additional crust segments to dough.
  • Fig. 7 illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention for system for applying additional crust segments to dough.
  • Fig. 8A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
  • Fig. 8B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
  • Fig. 9A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
  • Fig. 9B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
  • Fig. 10A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
  • Fig. 10B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
  • Fig. 1 1 A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
  • Fig. 1 1 B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
  • Fig. 12A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
  • Fig. 12B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
  • Fig. 13A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
  • Fig. 13B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
  • a "system for applying additional crust segments to dough” 100 comprises a base 1 10 with a top surface 102 and a bottom surface 104 opposing the top surface, a pattern 120 protruding from a surface of the base 1 10, and optional handles 106.
  • the base 1 10 provides a surface for the pattern 120 to either protrude from or be imprinted.
  • the base also allows the system for applying additional crust segments to dough 100 to be applied to uncooked dough 200 evenly, using the optional handles 106, as illustrated in Figs. 4-5.
  • the base 1 10 and pattern 120 may be any regular or irregular shape, including round, square, or rectangular, as shown in Figs. 8A, 9A, 10A, 1 1 A, and 12A.
  • the base 1 10 may comprise a convex surface from which the pattern 120 protrudes, allowing the system for applying additional crust segments to dough 100 to be rolled over uncooked dough 200.
  • the width and length of the base 1 10 may vary depending on the size and shape of the pattern 120 to be applied to uncooked dough 200.
  • the base 1 10 will have a larger surface area.
  • a smaller base size can be used repeatedly on a larger dough area.
  • the base 1 10 may be made of any natural or synthetic material of suitable rigidity for using the device 100 to apply a pattern 120 to uncooked dough 200, such as metal, wood, plastic, or silicone.
  • the pattern 120 is used to emboss and flattened uncooked dough 200 for the creation of additional crust segments 122 and topping zones 124 as shown in Figs. 4-5.
  • the shape of the base 1 10 and pattern 120 determine the resulting crust segments 122 and topping zones 124 as can be seen in Figs. 8A-12B.
  • the pattern 120 preferably protrudes from one side of the base 1 10.
  • a second pattern may protrude from the opposite side of the base 1 10 as illustrated in Fig. 3, allowing for a several different patterns 120 shapes or sizes on one base 1 10.
  • the pattern 120 can be any shape of desired crust ring, including circle, round, square.
  • the patterns 120 may be formed in subsequently smaller rings as illustrated in Fig. 1 , or repeated upon the base 1 10.
  • the pattern 120 height is preferable less then the thickness of the uncooked dough 200 thickness.
  • the pattern 120 width may vary depending on the desired embossment width, or crust width desired.
  • the pattern 120 may also be made from any natural or synthetic material of suitable rigidity for using the system for applying additional crust segments to dough 100 to apply a pattern to dough, such as metal, wood, plastic, or silicone.
  • the pattern 120 protruding from the base 1 10 may be used to create the topping zones 120 into the dough such that the concaved areas in the pattern 120 create the additional crust 122 segments.
  • the distal end of the pattern 120 may have a textured surface so that a texture remains in the uncooked dough 200 after use of the system for applying additional crust segments to dough 100. This texture allows for better adhesion between the uncooked dough 200 and newly added crust segments 122.
  • Handles as illustrated in Figs. 1 -3 may be added or incorporated into the base 1 10.
  • the handles 106 may be in the form of elongated holes through the base 1 10. Alternatively, the handles 106 may extend from a surface of the base 1 10.
  • Fig. 2 illustrates a distal handles extending from the surface of the base 1 10 opposite of the surface with the pattern 120.
  • Fig. 3 illustrates a handle 106 extending from the side of the base 1 10.
  • the handles 106 of Figs. 1 or 3 are preferred where the base has a pattern 120 on several surfaces.
  • the system for applying additional crust segments to dough 100 is used by first placing the base 1 10 over uncooked dough 200 with the pattern 120 toward the uncooked dough 200 as illustrated in Fig 4.
  • the uncooked dough 200 may be flattened prior to use of the system for applying additional crust segments to dough 100, or flattened when the base 1 10 with pattern 120 is applied to the dough.
  • the base 1 10 is evenly pressed into the uncooked dough 200 and then raised away from the uncooked dough 200 and set aside.
  • the uncooked dough 200 now having a pattern embossed onto it, is ready for additional crust segments 122 to be applied. Additional crust segments 122 in the form of uncooked dough 200 are applied to the embossed pattern in the flattened uncooked dough as shown in Fig. 6, creating topping zones 124. Referring to Fig. 7, toppings are then applied to the area of dough between the crust segments 122. Once baked, the pizza can be cut along the crust so that each slice comprises an adjacent crust.

Abstract

A device and method to create additional segments of crust and topping zones on baked products such as pizza. The device is a base with a top surface and a bottom surface opposing the top surface and at least one pattern that protrudes from the surface of the base. Before cooking the baked product, the pattern is embossed into uncooked dough. Additional dough may be applied along the pattern on the flattened uncooked dough along the embossed pattern. The newly created crust results in additional segments of crust and topping zones throughout the pizza. Within the new topping zones, singular or combinations of toppings can be applied. Once baked, the product may be sliced along the crust segments, with each individual slice having toppings and a crust section.

Description

SYSTEM FOR APPLYING PATTERNED CRUST SEGMENTS TO DOUGH
BACKGROUND
[0001 ] The present application is related to the creation of crust segments in baked products. Baked products such as pizza traditionally have a raised crust along their perimeter. Traditionally, the crust is created when sauce and toppings are dispersed on stretched or flattened dough while leaving the dough perimeter free of sauce and toppings. When the dough is baked, the areas where no sauce and toppings are applied expand to a greater degree than the remaining dough, creating a raised perimeter of crust with a central zone of sauce and toppings.
[0002] The traditional method of creating a crust for pizza results in a central topping zone where sauce, cheese and one or more toppings may be dispersed. When multiple toppings are placed onto the uncooked pizza, they are either mixed together or manually separated on the central topping zone. For example, a pizza may have Topping A on one half, and Topping B on the other half. The cooked pizza is then cut into slices with each slice having a mixture of toppings, or with each slice having only the toppings from the central zone from which it was sliced. With a round pizza, each pie-shaped slice is adjacent to the perimeter of the pizza and thus comprises a crust. With a square or rectangular pizza, slices that are not adjacent to the perimeter of the pizza do not have a crust.
[0003] It is desirable to have a better system for creating additional segments of crust and topping zones on baked products such as pizza so that each slice may comprise a crust. The solution is found in the present disclosure for a device and method for applying additional crust segments to dough. The device comprises a base with a top surface and a bottom surface and at least one protruding pattern, where the pattern is transferred into the dough by pressing the device onto flattened dough, removing the device, and then applying more dough to create additional segments of crust and topping zones.
SUMMARY
[0004] The present disclosure is directed to a device and method that satisfies this need for creating additional segments of crust and topping zones on baked products such as pizza. The device comprises a base with a top surface and a bottom surface opposing the top surface and at least one pattern protruding from the surface of the base. Prior to cooking the baked product, the pattern is embossed into flattened dough and then additional dough is applied along the pattern on the flattened dough, creating additional segments of crust and topping zones throughout the baked product. [0005] The creation of additional crust segments results in segregated zones where singular or combinations of toppings can be applied. When the baked product such as pizza is cooked and sliced along the crust segments, each individual slice of pizza comprises toppings and a crust section.
DRAWINGS
Fig. 1 illustrates a top plan view of a device embodying features of the present invention of a system for applying additional crust segments to dough.
Fig. 2 illustrates a perspective sectional view of an alternative embodiment of a handle embodying features of the present invention for system for applying additional crust segments to dough.
Fig. 3 illustrates a perspective sectional view of an alternative embodiment of a handle embodying features of the present invention for system for applying additional crust segments to dough.
Fig. 4 illustrates a perspective view of applying a device embodying features of the present invention for system for applying additional crust segments to dough.
Fig. 5 illustrates a perspective view of removing a device embodying features of the present invention for system for applying additional crust segments to dough.
Fig. 6 illustrates a top plan view of a flattened sheet of dough after application of crust segments embodying features of the present invention for system for applying additional crust segments to dough.
Fig. 7 illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention for system for applying additional crust segments to dough. Fig. 8A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
Fig. 8B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
Fig. 9A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
Fig. 9B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
Fig. 10A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
Fig. 10B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
Fig. 1 1 A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
Fig. 1 1 B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
Fig. 12A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
Fig. 12B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention.
Fig. 13A illustrates a top plan view of an alternate embodiment of a device embodying features of the present invention.
Fig. 13B illustrates a top plan view of a pizza with additional topping zones and crust segments embodying features of the present invention. DESCRIPTION
[0006] As shown in Figs. 1 -12B, a "system for applying additional crust segments to dough" 100 comprises a base 1 10 with a top surface 102 and a bottom surface 104 opposing the top surface, a pattern 120 protruding from a surface of the base 1 10, and optional handles 106.
[0007] As illustrated in Fig. 1 , the base 1 10 provides a surface for the pattern 120 to either protrude from or be imprinted. The base also allows the system for applying additional crust segments to dough 100 to be applied to uncooked dough 200 evenly, using the optional handles 106, as illustrated in Figs. 4-5. The base 1 10 and pattern 120 may be any regular or irregular shape, including round, square, or rectangular, as shown in Figs. 8A, 9A, 10A, 1 1 A, and 12A. In an alternative embodiment, the base 1 10 may comprise a convex surface from which the pattern 120 protrudes, allowing the system for applying additional crust segments to dough 100 to be rolled over uncooked dough 200. The width and length of the base 1 10 may vary depending on the size and shape of the pattern 120 to be applied to uncooked dough 200. For larger uncooked dough 200, the base 1 10 will have a larger surface area. Alternatively, a smaller base size can be used repeatedly on a larger dough area. The base 1 10 may be made of any natural or synthetic material of suitable rigidity for using the device 100 to apply a pattern 120 to uncooked dough 200, such as metal, wood, plastic, or silicone.
[0008] The pattern 120 is used to emboss and flattened uncooked dough 200 for the creation of additional crust segments 122 and topping zones 124 as shown in Figs. 4-5. The shape of the base 1 10 and pattern 120 determine the resulting crust segments 122 and topping zones 124 as can be seen in Figs. 8A-12B. As best illustrated in Fig. 2,the pattern 120 preferably protrudes from one side of the base 1 10. Alternatively, a second pattern may protrude from the opposite side of the base 1 10 as illustrated in Fig. 3, allowing for a several different patterns 120 shapes or sizes on one base 1 10. The pattern 120 can be any shape of desired crust ring, including circle, round, square. Where multiple patterns 120 are used, the patterns 120 may be formed in subsequently smaller rings as illustrated in Fig. 1 , or repeated upon the base 1 10. The pattern 120 height is preferable less then the thickness of the uncooked dough 200 thickness. The pattern 120 width may vary depending on the desired embossment width, or crust width desired. Like the base 1 10, the pattern 120 may also be made from any natural or synthetic material of suitable rigidity for using the system for applying additional crust segments to dough 100 to apply a pattern to dough, such as metal, wood, plastic, or silicone.
[0009] In an alternate embodiment, the pattern 120 protruding from the base 1 10 may be used to create the topping zones 120 into the dough such that the concaved areas in the pattern 120 create the additional crust 122 segments. In yet another alternate embodiment, the distal end of the pattern 120 may have a textured surface so that a texture remains in the uncooked dough 200 after use of the system for applying additional crust segments to dough 100. This texture allows for better adhesion between the uncooked dough 200 and newly added crust segments 122.
[0010] Handles, as illustrated in Figs. 1 -3 may be added or incorporated into the base 1 10. The handles 106 may be in the form of elongated holes through the base 1 10. Alternatively, the handles 106 may extend from a surface of the base 1 10. Fig. 2 illustrates a distal handles extending from the surface of the base 1 10 opposite of the surface with the pattern 120. Fig. 3 illustrates a handle 106 extending from the side of the base 1 10. The handles 106 of Figs. 1 or 3 are preferred where the base has a pattern 120 on several surfaces.
[001 1 ] The system for applying additional crust segments to dough 100 is used by first placing the base 1 10 over uncooked dough 200 with the pattern 120 toward the uncooked dough 200 as illustrated in Fig 4. The uncooked dough 200 may be flattened prior to use of the system for applying additional crust segments to dough 100, or flattened when the base 1 10 with pattern 120 is applied to the dough. As illustrated in Figs. 4-5, the base 1 10 is evenly pressed into the uncooked dough 200 and then raised away from the uncooked dough 200 and set aside. The uncooked dough 200, now having a pattern embossed onto it, is ready for additional crust segments 122 to be applied. Additional crust segments 122 in the form of uncooked dough 200 are applied to the embossed pattern in the flattened uncooked dough as shown in Fig. 6, creating topping zones 124. Referring to Fig. 7, toppings are then applied to the area of dough between the crust segments 122. Once baked, the pizza can be cut along the crust so that each slice comprises an adjacent crust.
[0012] All features disclosed in this specification, including any accompanying claim, abstract, and drawings, may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each feature disclosed is one example only of a generic series of equivalent or similar features.
[0013] Any element in a claim that does not explicitly state "means for" performing a specified function, or "step for" performing a specific function, is not to be interpreted as a "means" or "step" clause as specified in 35 U.S.C. §1 12, paragraph 6. In particular, the use of "step of in the claims herein is not intended to invoke the provisions of 35 U.S.C. §1 12, paragraph 6.
[0014] Although preferred embodiments of the present invention have been shown and described, various modifications and substitutions may be made thereto without departing from the spirit and scope of the invention. Accordingly, it is to be understood that the present invention has been described by way of illustration and not limitation.

Claims

CLAIMS What is claimed:
1 . A method for creating a pizza with additional patterned crust segments
utilizing a device for applying patterned crust segments to dough, comprising the steps of:
(a) placing a base with a raised or concaved pattern over uncooked dough with the pattern facing the dough,
(b) pressing the base with the pattern into the dough,
(c) removing the base with the pattern; and
(d) applying crust segments to the dough wherein a piece or pieces of dough are disposed along borders formed by the pattern in the dough.
2. A device for applying patterned crust segments to dough, the device
comprising:
(a) a base with a top surface and a bottom surface opposing the top
surface, wherein at least one pattern protrudes from at least one of the base surfaces.
3. The device for applying patterned crust segments to dough as defined in
claim 2, wherein the base comprises a circular plane.
4. The device for applying patterned crust segments to dough as defined in
claim 2, wherein the base comprises a rectangular plane.
5. The device for applying patterned crust segments to dough as defined in
claim 2, wherein the base comprises at least one handle.
6. The device for applying patterned crust segments to dough as defined in
claim 4, wherein the at least one handle distally extends from the base.
7. The device for applying patterned crust segments to dough as defined in
claim 4, wherein the at least one handle is a hole through the base.
8. The device for applying patterned crust segments to dough as defined in
claim 2, wherein the at least one pattern protrudes from the bottom side of the base.
9. The device for applying patterned crust segments to dough as defined in claim 2, wherein the at least one pattern protrudes from the top and bottom side of the base.
10. The device for applying patterned crust segments to dough as defined in claim 2, wherein the at least one pattern protruding from the base comprises varying sizes.
1 1 .The device for applying patterned crust segments to dough as defined in claim 2, wherein the at least one pattern protruding from the base comprises a circle.
12. The device for applying patterned crust segments to dough as defined in claim 2, wherein the at least one pattern protruding from the base comprises a rectangle.
13. The device for applying patterned crust segments to dough as defined in claim 2, wherein the at least one pattern protruding from the base comprises a textured distal end.
PCT/US2013/053113 2012-08-01 2013-08-01 System for applying patterned crust segments to dough WO2014022606A1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US201261741998P 2012-08-01 2012-08-01
US61/741,998 2012-08-01
US13/949,431 2013-07-24
US13/949,431 US20150030741A1 (en) 2013-07-24 2013-07-24 System for applying patterned crust segments to dough

Publications (1)

Publication Number Publication Date
WO2014022606A1 true WO2014022606A1 (en) 2014-02-06

Family

ID=50028516

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2013/053113 WO2014022606A1 (en) 2012-08-01 2013-08-01 System for applying patterned crust segments to dough

Country Status (1)

Country Link
WO (1) WO2014022606A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3463013A4 (en) * 2016-05-31 2020-01-08 Justin Samuels Asymmetrically patterned baked bread food

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4661361A (en) * 1984-06-25 1987-04-28 Mongiello Anthony T Method of making a pizza
US5405627A (en) * 1991-05-30 1995-04-11 Ito Co., Ltd. Pizza crust and process for production thereof
US5417150A (en) * 1993-06-18 1995-05-23 Silverback Environments, Inc. Pizza pie mold and method of use
US5789009A (en) * 1993-06-18 1998-08-04 Silverback Environments, Inc. Pizza pie with crust structure
US5962050A (en) * 1997-06-17 1999-10-05 Adashek; John D. Pizza-type product having an increased length of exposed crust edge, and method of making
US20050181098A1 (en) * 2004-02-13 2005-08-18 Montague Roland W. Method and apparatus for cutting a circile in the center of a pizza
US20070160715A1 (en) * 2006-01-06 2007-07-12 Pizza Hut, Inc. Apparatus and method of making pizza
US20070243292A1 (en) * 2006-04-17 2007-10-18 Pizza Hut, Inc. Segmented pizza crust system
US20090238924A1 (en) * 2008-03-18 2009-09-24 Lawhorn Richard C Method for Manufacturing a Decorative Pizza
US20090285939A1 (en) * 2008-05-19 2009-11-19 Matthews Kevin P Multi-piece Pizza With Peripheral Crust Structure and Method and Apparatus for Forming the Same
US20100239719A1 (en) * 2009-03-23 2010-09-23 Matthews Kevin P Pizza With Peripheral Crust Structure
US20120114812A1 (en) * 2010-11-04 2012-05-10 Lawrence Equipment, Inc. Dough Forming Pressing Plate With Spacers

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4661361A (en) * 1984-06-25 1987-04-28 Mongiello Anthony T Method of making a pizza
US5405627A (en) * 1991-05-30 1995-04-11 Ito Co., Ltd. Pizza crust and process for production thereof
US5417150A (en) * 1993-06-18 1995-05-23 Silverback Environments, Inc. Pizza pie mold and method of use
US5508049A (en) * 1993-06-18 1996-04-16 Silverback Environments, Inc. Pizza pie with concentric rings of crust
US5789009A (en) * 1993-06-18 1998-08-04 Silverback Environments, Inc. Pizza pie with crust structure
US5962050A (en) * 1997-06-17 1999-10-05 Adashek; John D. Pizza-type product having an increased length of exposed crust edge, and method of making
US20050181098A1 (en) * 2004-02-13 2005-08-18 Montague Roland W. Method and apparatus for cutting a circile in the center of a pizza
US20070160715A1 (en) * 2006-01-06 2007-07-12 Pizza Hut, Inc. Apparatus and method of making pizza
US20070243292A1 (en) * 2006-04-17 2007-10-18 Pizza Hut, Inc. Segmented pizza crust system
US20090238924A1 (en) * 2008-03-18 2009-09-24 Lawhorn Richard C Method for Manufacturing a Decorative Pizza
US20090285939A1 (en) * 2008-05-19 2009-11-19 Matthews Kevin P Multi-piece Pizza With Peripheral Crust Structure and Method and Apparatus for Forming the Same
US20100239719A1 (en) * 2009-03-23 2010-09-23 Matthews Kevin P Pizza With Peripheral Crust Structure
US20120114812A1 (en) * 2010-11-04 2012-05-10 Lawrence Equipment, Inc. Dough Forming Pressing Plate With Spacers

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3463013A4 (en) * 2016-05-31 2020-01-08 Justin Samuels Asymmetrically patterned baked bread food

Similar Documents

Publication Publication Date Title
US2526811A (en) Biscuit or cooky cutter
CA2872580C (en) A device and method for making an irregular dough product
US20060180031A1 (en) Apparatus for baking, cutting and serving
ATE247906T1 (en) DEVICE AND METHOD FOR PRODUCING A SANDWICH
US20060182859A1 (en) Apparatus and process for forming a decorative impression in a previously-cooked edible product and the product formed thereby
US8616122B2 (en) Food preparation systems and methods
US20150030741A1 (en) System for applying patterned crust segments to dough
US4808104A (en) Dough forming and cutting device
US20080216628A1 (en) Sectioning device with adjustable cutting filament
EP1099379B1 (en) A device for shaping portions of bread dough or the like
JPS58121745A (en) Production of biscuit
US20110287153A1 (en) Hot press for creating an ornamental design in already cooked food products
JP5428084B2 (en) Pizza table molding apparatus and pizza table molding method
WO2014022606A1 (en) System for applying patterned crust segments to dough
CA2101023C (en) Method and apparatus for forming dough sheets with lattice-work appearance
US11406109B2 (en) Device for processing dough
US20150069648A1 (en) Dough thickness guides and related method
RU177762U1 (en) DEVICE FOR FORMING PRODUCTS FROM A TEST WITH A START
US20110217434A1 (en) Pizza Press And Method Of Making A Pizza
US9693567B2 (en) Dough rolling system
CA2606071A1 (en) Device for the preparation of food
EP0105582A1 (en) Apparatus and method for dough embossing
US1530278A (en) Culinary utensil
US20070122530A1 (en) Method and apparatus for cutting a cake or other penetrable object into a desired shape
JPH0956608A (en) Cutting board made of synthetic resin

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: 13826032

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 13826032

Country of ref document: EP

Kind code of ref document: A1