CA1299924C - Manufacture of pizza crusts - Google Patents
Manufacture of pizza crustsInfo
- Publication number
- CA1299924C CA1299924C CA000547450A CA547450A CA1299924C CA 1299924 C CA1299924 C CA 1299924C CA 000547450 A CA000547450 A CA 000547450A CA 547450 A CA547450 A CA 547450A CA 1299924 C CA1299924 C CA 1299924C
- Authority
- CA
- Canada
- Prior art keywords
- dough
- crust
- pizza
- tray
- depression
- 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.)
- Expired - Lifetime
Links
- 206010039509 Scab Diseases 0.000 title claims abstract description 45
- 235000013550 pizza Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title description 5
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000003032 molecular docking Methods 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
- A21C13/02—Provers, i.e. apparatus permitting dough to rise with endless conveyors, e.g. for moving the dough pieces progressively through the prover
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
ABSTRACT
A method of forming a pizza crust in which a quantity of dough is first pressed onto a tray having a circular channel, thus forming a pizza crust with a raised edge. The pizza crust is then proved and is optionally subjected to further pressing and proving.
The crusts are then rolled and subjected to a docking operation, then baked to various degrees.
(Figures 1a and 1b)
A method of forming a pizza crust in which a quantity of dough is first pressed onto a tray having a circular channel, thus forming a pizza crust with a raised edge. The pizza crust is then proved and is optionally subjected to further pressing and proving.
The crusts are then rolled and subjected to a docking operation, then baked to various degrees.
(Figures 1a and 1b)
Description
` i~g9924 MANUFACTURE OF PIZZA CRUSTS
The present invention relates to the manufacture of pizæa crusts and is particularly concerned with the production of pizza crusts in large quantities for non-immediate use.
When pizza crusts are made for sale (either with or without any topping) prior to their being cooked, a common method that is employed is to press a partially proven ball of dough with a die into a flat base or crust and then to subject this to further proving. The crust may be subjected to further pressing and further proving then partially baked in an oven. In any event, the final product is a flat crust on which the topping is placed prior to cooking.
Such an arrangement suffers the disadvantage that the topping drips off during cooking, thereby soiling the oven. A
tray can be placed beneath the crust to catch any lost topping, however, either the underneath of the crust tends not to cook properly or the top of the pizza becomes overcooked.
This is not a problem with pizzas which are freshly made and cooked since these are made by hand and have a raised edge which effectively contains the topping.
It is therefore an object of the invention to provide an automated method of manufacturing pizza crusts which have a raised edge.
In a broad aspect, the present invention relates to a method of forming a pizza crust which comprises: placing a quantity of pizza dough on a tray; pressing the dough with a die to form a flat shape: the tray having a depression at the loaation of the perimeter of the flattened dough, whereby the pressure of the die causes the dough to spread and enter the depression thereby to form a downwardly projecting rim: and subjecting the flattened dough to a proving operation.
Thus a pizza crust is formed which has a raised edge.
The crust so formed may be subjected to a further pressing operation and further proving and may then be baked in an oven.
lZ9~9Z4 Preferably, the depression is circular. It will be appreciated that in such a system, the crusts formed will be upside-down in that the protruding rim will be on the underside whereas when the crusts are used, they will be inverted in order to receive the topping.
The tray and die may form a single crust at a time or may form several crusts at a time, e.g. 2 or 4, depending upon the number of locations on the tray and corresponding number of die members. Preferably, the trays are generally horizontal and the die moves generally vertically, preferably by hydraulic means.
Preferably, the crusts are also subjected to a rolling operation after the initial proving in order to flatten the body somewhat to create a thinner profile if desired. Preferably, the crusts are also subjected to a docking operation in which a number of small holes are pricked into the crust, preferably into the base of the crust. These holes allow steam to escape during cooking thereby eliminating air bubbles.
In another broad aspect, the present invention relates to an apparatus for forming a pizza crust which comprises: a tray having a depression at a position corresponding to the perimeter of the crust; a die arranged to press a ball of pizza dough when located on the tray to form a flat shape and to cause the dough to spread and enter the depression; and means to effect proving of the flattened dough.
The invention may be carried into practice in various ways and one embodiment will now be described by way of example with reference to the accompanying drawings, in which:
.~' -., ~, , - ~Z999Z4 -Figures 1A and 1B are schematic representations of the various stages of the method in accordance with the invention.
Firstly, a quantity of pizza dough 11 is placed on a tray 12 which is in turn located on a support 13. A
spring die 14 including a die plate 15 and a housing 16 is moved down hydraulically or pneumatically in the direction of arrow A to flatten the dough 11. The tray 12 is generally circular and has an annular depression or channel 17 so that as the die plate 15 flattens the dough 11 it spreads out and enters the channel 17.
Thus, the dough 11 is formed into a flat crust 18 with a "raised" edge extending downwards.
The crust 18 is then transferred to a proving oven 19 in which it is circulated in sequence with other crusts 18 in the direction of arrow B. From the oven 19, each proven crust 18 is pressed once again in a second die 21 which is similar to the first die 14 and is then subjected to a second proving in a second oven 22 which is similar to the first oven 19.
The crusts 18 are then transferred to a conveyor 23 on which they are operated on by a roller 24 to flatten the crusts 18 somewhat and by a docking roller 25. The docking roller 25 has a series of spikes 26 which puncture the underside of each crust 18.
The finished raw crusts 27 are then processed further in an oven to bake them, then packed for storage and transportation.
It will be appreciated that the support 13 may be arranged to take more than one tray 12, for example four trays 12 may be supported. In such a case four dies 14 would be provided. Also, air holes may be provided in the channels 17 to allow air to escape as they are filled by the dough.
The present invention relates to the manufacture of pizæa crusts and is particularly concerned with the production of pizza crusts in large quantities for non-immediate use.
When pizza crusts are made for sale (either with or without any topping) prior to their being cooked, a common method that is employed is to press a partially proven ball of dough with a die into a flat base or crust and then to subject this to further proving. The crust may be subjected to further pressing and further proving then partially baked in an oven. In any event, the final product is a flat crust on which the topping is placed prior to cooking.
Such an arrangement suffers the disadvantage that the topping drips off during cooking, thereby soiling the oven. A
tray can be placed beneath the crust to catch any lost topping, however, either the underneath of the crust tends not to cook properly or the top of the pizza becomes overcooked.
This is not a problem with pizzas which are freshly made and cooked since these are made by hand and have a raised edge which effectively contains the topping.
It is therefore an object of the invention to provide an automated method of manufacturing pizza crusts which have a raised edge.
In a broad aspect, the present invention relates to a method of forming a pizza crust which comprises: placing a quantity of pizza dough on a tray; pressing the dough with a die to form a flat shape: the tray having a depression at the loaation of the perimeter of the flattened dough, whereby the pressure of the die causes the dough to spread and enter the depression thereby to form a downwardly projecting rim: and subjecting the flattened dough to a proving operation.
Thus a pizza crust is formed which has a raised edge.
The crust so formed may be subjected to a further pressing operation and further proving and may then be baked in an oven.
lZ9~9Z4 Preferably, the depression is circular. It will be appreciated that in such a system, the crusts formed will be upside-down in that the protruding rim will be on the underside whereas when the crusts are used, they will be inverted in order to receive the topping.
The tray and die may form a single crust at a time or may form several crusts at a time, e.g. 2 or 4, depending upon the number of locations on the tray and corresponding number of die members. Preferably, the trays are generally horizontal and the die moves generally vertically, preferably by hydraulic means.
Preferably, the crusts are also subjected to a rolling operation after the initial proving in order to flatten the body somewhat to create a thinner profile if desired. Preferably, the crusts are also subjected to a docking operation in which a number of small holes are pricked into the crust, preferably into the base of the crust. These holes allow steam to escape during cooking thereby eliminating air bubbles.
In another broad aspect, the present invention relates to an apparatus for forming a pizza crust which comprises: a tray having a depression at a position corresponding to the perimeter of the crust; a die arranged to press a ball of pizza dough when located on the tray to form a flat shape and to cause the dough to spread and enter the depression; and means to effect proving of the flattened dough.
The invention may be carried into practice in various ways and one embodiment will now be described by way of example with reference to the accompanying drawings, in which:
.~' -., ~, , - ~Z999Z4 -Figures 1A and 1B are schematic representations of the various stages of the method in accordance with the invention.
Firstly, a quantity of pizza dough 11 is placed on a tray 12 which is in turn located on a support 13. A
spring die 14 including a die plate 15 and a housing 16 is moved down hydraulically or pneumatically in the direction of arrow A to flatten the dough 11. The tray 12 is generally circular and has an annular depression or channel 17 so that as the die plate 15 flattens the dough 11 it spreads out and enters the channel 17.
Thus, the dough 11 is formed into a flat crust 18 with a "raised" edge extending downwards.
The crust 18 is then transferred to a proving oven 19 in which it is circulated in sequence with other crusts 18 in the direction of arrow B. From the oven 19, each proven crust 18 is pressed once again in a second die 21 which is similar to the first die 14 and is then subjected to a second proving in a second oven 22 which is similar to the first oven 19.
The crusts 18 are then transferred to a conveyor 23 on which they are operated on by a roller 24 to flatten the crusts 18 somewhat and by a docking roller 25. The docking roller 25 has a series of spikes 26 which puncture the underside of each crust 18.
The finished raw crusts 27 are then processed further in an oven to bake them, then packed for storage and transportation.
It will be appreciated that the support 13 may be arranged to take more than one tray 12, for example four trays 12 may be supported. In such a case four dies 14 would be provided. Also, air holes may be provided in the channels 17 to allow air to escape as they are filled by the dough.
Claims (13)
1. A method of forming a pizza crust which comprises:
placing a quantity of pizza dough on a tray;
pressing the dough with a die to form a flat shape;
the tray having a depression at the location of the perimeter of the flattened dough, whereby the pressure of the die causes the dough to spread and enter the depression thereby to form a downwardly projecting rim; and subjecting the flattened dough to a proving operation.
placing a quantity of pizza dough on a tray;
pressing the dough with a die to form a flat shape;
the tray having a depression at the location of the perimeter of the flattened dough, whereby the pressure of the die causes the dough to spread and enter the depression thereby to form a downwardly projecting rim; and subjecting the flattened dough to a proving operation.
2. A method as claimed in Claim 1 in which the flattened dough is subjected to a further pressing operation and a further proving operation.
3. A method as claimed in Claim 1 or 2, in which each said proving operation is effected in a proving oven.
4. A method as claimed in Claim 1 in which the dough is flattened to a circular configuration to form a pizza crust, and in which the depression is circular to form a circular rim around the perimeter of the crust.
5. A method as claimed in Claim 1 in which the trays are generally horizontal and in which the die moves generally vertically by hydraulic or pneumatic means.
6. A method as claimed in Claim 1 in which the flattened dough is subjected to a further rolling operation.
7. A method as claimed in Claim 1 in which the crusts are also subjected to a docking operation in which a number of small holes are pricked into the crust to eliminate air bubbles caused by baking in an oven at high temperatures.
8. A method as claimed in Claim 7 in which the docking operation is performed on the base of the crust.
9. A method of forming a pizza crust substantially as herein specifically described with reference to and as shown in the accompanying drawings.
10. Apparatus for forming a pizza crust which comprises:
a tray having a depression at a position corresponding to the perimeter of the crust;
a die arranged to press a ball of pizza dough when located on the tray to form a flat shape and to cause the dough to spread and enter the depression; and means to effect proving of the flattened dough.
a tray having a depression at a position corresponding to the perimeter of the crust;
a die arranged to press a ball of pizza dough when located on the tray to form a flat shape and to cause the dough to spread and enter the depression; and means to effect proving of the flattened dough.
11. Apparatus as claimed in Claim 10 including a support on which the tray is located and in which the die is arranged to move downwards generally vertically by hydraulic means.
12. Apparatus as claimed in Claim 10 or 11 in which the depression in the tray is circular.
13. Apparatus for forming circular pizza crusts constructed and arranged substantially as herein specifically described with reference to and as shown in the accompanying drawings.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8712449 | 1987-05-27 | ||
| GB8712449A GB2205066B (en) | 1987-05-27 | 1987-05-27 | Manufacture of pizza crusts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1299924C true CA1299924C (en) | 1992-05-05 |
Family
ID=10617975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000547450A Expired - Lifetime CA1299924C (en) | 1987-05-27 | 1987-09-21 | Manufacture of pizza crusts |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1299924C (en) |
| GB (1) | GB2205066B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2235614A (en) * | 1989-08-03 | 1991-03-13 | Andrzej Nicholas Korczynski | Method of manufacture of crusted pie casing |
| DE19500070C2 (en) * | 1995-01-03 | 1997-02-06 | Bahlsen Kg | Method and device for producing a three-dimensional biscuit |
| GB2376867A (en) * | 2001-06-29 | 2002-12-31 | H J Heinz Frozen & Chilled Foo | Frozen pizza base |
| US9999231B2 (en) | 2013-11-27 | 2018-06-19 | Sfc Global Supply Chain, Inc. | Device and method for making an irregular dough product |
| WO2017108335A1 (en) * | 2015-12-21 | 2017-06-29 | Nestec S.A. | Packaged ready-to-bake dough product |
| US20210092964A1 (en) * | 2018-06-15 | 2021-04-01 | Societe Des Produits Nestle S.A. | Method for making an artisanal looking pizza dough crust |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB135467A (en) * | ||||
| 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 |
| US4511324A (en) * | 1981-06-04 | 1985-04-16 | Nation Enterprises, Inc. | Dough forming molding assembly |
-
1987
- 1987-05-27 GB GB8712449A patent/GB2205066B/en not_active Expired - Fee Related
- 1987-09-21 CA CA000547450A patent/CA1299924C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| GB2205066B (en) | 1990-05-09 |
| GB2205066A (en) | 1988-11-30 |
| GB8712449D0 (en) | 1987-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |