Process for retarding mold growth in partially baked pizza crust

Details Process for retarding mold growth in partially baked pizza crust Process for retarding mold growth in partially baked pizza crust

1975-05-07

1976-09-07

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426324, 426331, 426302, 426335, 426549, A21D 1300

Patent

active

039795250

ABSTRACT:
A method 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 comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures, 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: 2474227 (1949-06-01), Coleman et al.
patent: 2668117 (1954-02-01), Bucci
patent: 2681284 (1954-06-01), Graves
patent: 3021219 (1962-02-01), Melnick
patent: 3222189 (1965-12-01), Perrozzi

Affiliated with

Also associated with

Rating

Process for retarding mold growth in partially baked pizza crust does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for retarding mold growth in partially baked pizza crust, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for retarding mold growth in partially baked pizza crust will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2173505