Title:
PROCESS FOR PIZZA PREPARATION
Document Type and Number:
WIPO Patent Application WO2002096206
Kind Code:
A3
Abstract:
Process for pizza preparation comprising the subsequent steps of: a) preparing a dough comprising flour, water and baker's yeast, b) cutting out form this dough, which has just been prepared, disks of about 140-400 g, with a diameter of about 12-25 cm and a thickness of 5-10 mm, c) leaving said disks to rise at a prefixed temperature and humidity, d) radially expanding said disks of risen dough by subjecting them to centrifugal force to bring them to a diameter of about 30-60 cm and to a thickness less than or equal to 3 mm, obtaining bases for said pizzas.
Inventors:
GRIECO LEONARDO (IT)
Application Number:
PCT/EP2002/005723
Publication Date:
January 23, 2003
Filing Date:
May 24, 2002
Export Citation:
Assignee:
ADVANCED FOOD SYSTEM S A (CH)
GRIECO LEONARDO (IT)
GRIECO LEONARDO (IT)
International Classes:
A21C11/00; (IPC1-7): A21C11/00
Domestic Patent References:
| WO2000000035A1 | 2000-01-06 |
Foreign References:
| US5354566A | 1994-10-11 | |||
| EP0904696A2 | 1999-03-31 |
Other References:
FIEBIG E ET AL: "ESSENTIAL ELEMENTS OF VOLUME PIZZA PRODUCTION", SNACK FOOD, STAGNITO PUBLISHING CO., NORTHBROOK, IL, US, vol. 60, no. 7, 1971, pages 42 - 45, XP000879413, ISSN: 0037-7406
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