Method for embossing dough resulting in the control of blisterin

Details Method for embossing dough resulting in the control of blisterin Method for embossing dough resulting in the control of blisterin

1985-09-16

1986-08-19

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426 94, 426439, A21D 600

Patent

active

046069232

ABSTRACT:
An improved bakeable or fryable pizza dough is made by forming in a dough sheet a footprint of embossed or compressed zones along a grid-like set of lines wherein at the point where the grid lines would intersect the dough remains uncompressed.

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