Pizza preparation from comminuted cheese

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426 96, 426296, 426302, 426524, A23C 1900, A23C 108, A23C 19068, A23C 1908

Patent

active

RE0335088

ABSTRACT:
Cheese of the kind used on pizzas is prepared in granular form, and frozen by an individual quick freezing method to maintain granule moisture and distribution. The resulting free-flowing granules can be baked on pizzas in frozen or partially frozen condition while obtaining as good quality baked pizzas as when fully thawed granule cheese is used. The problem of undue browning and blistering heretofore associated with the use of frozen cheese is avoided.

REFERENCES:
patent: 3184318 (1965-05-01), McCadam
patent: 4112834 (1978-09-01), Thiry
patent: 4416904 (1983-11-01), Shannon
patent: 4461781 (1984-07-01), Akesson et al.
patent: 4588612 (1986-05-01), Perkins et al.
patent: 4687672 (1987-08-01), Vitkovsky
patent: 4753815 (1988-06-01), Kielsmeier et al.
patent: 4894245 (1990-01-01), Kielsmeier et al.
Potter, N. Food Science, 1933, Avi Publishing Co., Inc., pp. 223-224.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Pizza preparation from comminuted cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Pizza preparation from comminuted cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Pizza preparation from comminuted cheese will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-1155514

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.