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1. (WO2018158787) A METHOD FOR PROVIDING A DOUGH BLANK FOR PREPARING A FOOD PRODUCT SUCH AS PIZZA, CALZONE, FOCACCIA OR THE LIKE, DOUGH BLANK OBTAINED BY SUCH A METHOD AND USE OF SUCH DOUGH BLANK TO PREPARE A PIZZA, A FOCACCIA, OR CALZONE OR THE LIKE

Pub. No.:    WO/2018/158787    International Application No.:    PCT/IT2018/000030
Publication Date: Sat Sep 08 01:59:59 CEST 2018 International Filing Date: Sat Mar 03 00:59:59 CET 2018
IPC: A21D 13/30
A21D 13/41
A21D 8/02
A21D 13/10
A21D 8/06
Applicants: ALAJMO S.P.A.
Inventors: ALAJMO Massimiliano
Title: A METHOD FOR PROVIDING A DOUGH BLANK FOR PREPARING A FOOD PRODUCT SUCH AS PIZZA, CALZONE, FOCACCIA OR THE LIKE, DOUGH BLANK OBTAINED BY SUCH A METHOD AND USE OF SUCH DOUGH BLANK TO PREPARE A PIZZA, A FOCACCIA, OR CALZONE OR THE LIKE
Abstract:
The method for providing a dough blank for preparing a food product such as pizza, calzone, focaccia, or the like, comprises a first step in which flour, water, yeast, salt and oil are mixed in proportions suitable to make a dough and a second step where the dough obtained from the first step is divided into portions of a preset weight, which are placed in a proving room, the extraction of said portions of a preset weight from said proving room, pressing and/or rolling said portions to define thin and flat sheets, stacking a certain predetermined number of sheets with the interposition between one and the other, of oil or fats or optionally flavouring agents or food products, perimetrally sealing said stacked sheets forming a rim adapted to hold them together in the subsequent operating steps and also in the final product obtained, then placing said stacked and sealed sheets back to rise in a fermentation and proving room, cooking said stacked, sealed, fermented and risen sheets at a temperature comprised between 100° and 110° for a time comprised between 20 and 30 minutes, controlling the gelatinization of the starches of said stacked sheets during said cooking, and cooling said sheets obtaining the controlled crystallization or retrogradation of said gelatinized. The method for providing a dough blank for preparing a food product such as pizza, calzone, focaccia, or the like, comprises a first step in which flour, water, yeast, salt and oil are mixed in proportions suitable to make a dough and a second step where the dough obtained from the first step is divided into portions of a preset weight, which are placed in a proving room, the extraction of said portions of a preset weight from said proving room, pressing and/or rolling said portions to define thin and flat sheets, stacking a certain predetermined number of sheets with the interposition between one and the other, of oil or fats or optionally flavouring agents or food products, perimetrally sealing said stacked sheets forming a rim adapted to hold them together in the subsequent operating steps and also in the final product obtained, then placing said stacked and sealed sheets back to rise in a fermentation and proving room, cooking said stacked, sealed, fermented and risen sheets at a temperature comprised between 100° and 1 10° for a time comprised between 20 and 30 minutes, controlling the gelatinization of the starches of said stacked sheets during said cooking, and cooling said sheets obtaining the controlled crystallization or retrogradation of said gelatinized starches, so as to create an outer surface that is crispier than the inner part of the dough blank.