Title:
【発明の名称】ドウ製品及び方法
Document Type and Number:
Japanese Patent JPS61501816
Kind Code:
A
Abstract:
An improved dough crust made by a process involving baking and then frying is described. The crust has a fried flavor and is especially advantageous for making frozen pizzas. The crust is formed from a sheeted dough piece which has been docked. During the baking step the docking holes bake through. A hard surface forms in them to both prevent oil absorption through the holes and to prevent crust delamination. After the crust has cooled pizza topping can be applied and the crust frozen.
Inventors:
Pollutzie Genoyev
Application Number:
JP50110285A
Publication Date:
August 28, 1986
Filing Date:
February 26, 1985
Export Citation:
Assignee:
The, Pillsbury, Company
International Classes:
A21D6/00; A21C11/00; A21D8/00; A21D13/00; A21D13/08; (IPC1-7): A21D6/00; A21D8/00; A21D13/08
Domestic Patent References:
| JPS593170A | 1984-01-09 | |||
| JPS5626374A | 1981-03-13 |
Attorney, Agent or Firm:
Kazuo Sato (3 others)