Apparatus for treating baked products in order to improve the sh

Details Apparatus for treating baked products in order to improve the sh Apparatus for treating baked products in order to improve the sh

1976-05-28

1978-03-21

Jenkins, Robert W.

Foods and beverages: apparatus

Cooking

With other treating or handling of material

99386, 99517, 426302, A21B 500, A47J 3700

Patent

active

040796663

ABSTRACT:
A method and apparatus is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method and apparatus comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures in a cooler having a spiral path, treating the surface of the crusts with ethyl alcohol, and packaging the crusts before significant amounts of alcohol can vaporize. The shelf life of partially baked pizza crusts so treated and stored in unsealed plastic packages at room temperatures can be extended to at least about 20 weeks or more as compared to about one week without such treatment.

REFERENCES:
patent: 2374425 (1945-04-01), Weerth
patent: 2668117 (1954-02-01), Bucci
patent: 3021219 (1962-02-01), Melnick
patent: 3456578 (1969-07-01), Pinsly
patent: 3528362 (1970-09-01), Arnold
patent: 3718082 (1973-02-01), Lipoma

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