Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1979-08-06
1981-08-11
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426103, 426275, 426307, 426524, A21D 1300
Patent
active
042834244
ABSTRACT:
A frozen pizza product, particularly adapted for cooking and/or reheating in a microwave oven, and method of making such product. The pizza product of the invention includes a crust comprised of first and second crust elements with the first crust element being comprised of a baked cracker-type dough material having a moisture content of about 5% or less, with the second crust element being a baked bread dough type crust having a moisture content of about 20%-40%. The bread dough crust portion immediately overlies the cracker dough crust portion and, in use, the cracker crust is adapted to absorb excess moisture created during microwave cooking of the product. The method includes separately forming and, in some cases, baking the crust portions and then placing the two crust portions for overlying relation before adding a pizza sauce or other topping to the product.
REFERENCES:
patent: 3769035 (1973-10-01), Kleiner et al.
patent: 4020188 (1977-04-01), Forkner
patent: 4170659 (1979-10-01), Totino et al.
Bone David P.
Manoski Paula M.
Fitzgibbon James T.
Golian Joseph M.
Hatcher Elizabeth A.
The Quaker Oats Company
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