FR3129062B1 - Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée - Google Patents

Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée Download PDF

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Publication number
FR3129062B1
FR3129062B1 FR2112196A FR2112196A FR3129062B1 FR 3129062 B1 FR3129062 B1 FR 3129062B1 FR 2112196 A FR2112196 A FR 2112196A FR 2112196 A FR2112196 A FR 2112196A FR 3129062 B1 FR3129062 B1 FR 3129062B1
Authority
FR
France
Prior art keywords
kneading
preparing fresh
phase
pizza dough
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
FR2112196A
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English (en)
Other versions
FR3129062A1 (fr
Inventor
Elvire Marée
Claire Micheaux
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cerelia SAS
Original Assignee
Cerelia SAS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cerelia SAS filed Critical Cerelia SAS
Priority to FR2112196A priority Critical patent/FR3129062B1/fr
Priority to US18/710,985 priority patent/US20250185673A1/en
Priority to EP22813685.9A priority patent/EP4432841A1/fr
Priority to CA3238469A priority patent/CA3238469A1/fr
Priority to IL312900A priority patent/IL312900A/en
Priority to PCT/FR2022/052106 priority patent/WO2023089272A1/fr
Publication of FR3129062A1 publication Critical patent/FR3129062A1/fr
Application granted granted Critical
Publication of FR3129062B1 publication Critical patent/FR3129062B1/fr
Active legal-status Critical Current
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

Procédé de préparation d’une pâte à pizza fraîche, pour utilisation différée, comportant les étapes de :- dosage des ingrédients ;- pétrissage ;- extrusion de la pâte ;- division de la pâte ;- façonnage avec ou sans boulage, et- conditionnement,caractérisé en ce que le pétrissage comprend ;- une phase initiale de frasage, ou mélange des ingrédients ;- une première phase de pétrissage sous pression forte ;- une deuxième phase de pétrissage sous pression faible ; et - une troisième phase de pétrissage sous pression forte.
FR2112196A 2021-11-18 2021-11-18 Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée Active FR3129062B1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
FR2112196A FR3129062B1 (fr) 2021-11-18 2021-11-18 Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée
US18/710,985 US20250185673A1 (en) 2021-11-18 2022-11-16 Method for preparing a fresh pizza dough for future use
EP22813685.9A EP4432841A1 (fr) 2021-11-18 2022-11-16 Procédé de préparation d'une pâte à pizza fraîche pour utilisation différée
CA3238469A CA3238469A1 (fr) 2021-11-18 2022-11-16 Procede de preparation d'une pate a pizza fraiche pour utilisation differee
IL312900A IL312900A (en) 2021-11-18 2022-11-16 Method for preparing a fresh pizza dough for future use
PCT/FR2022/052106 WO2023089272A1 (fr) 2021-11-18 2022-11-16 Procédé de préparation d'une pâte à pizza fraîche pour utilisation différée

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR2112196 2021-11-18
FR2112196A FR3129062B1 (fr) 2021-11-18 2021-11-18 Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée

Publications (2)

Publication Number Publication Date
FR3129062A1 FR3129062A1 (fr) 2023-05-19
FR3129062B1 true FR3129062B1 (fr) 2025-07-11

Family

ID=79601953

Family Applications (1)

Application Number Title Priority Date Filing Date
FR2112196A Active FR3129062B1 (fr) 2021-11-18 2021-11-18 Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée

Country Status (6)

Country Link
US (1) US20250185673A1 (fr)
EP (1) EP4432841A1 (fr)
CA (1) CA3238469A1 (fr)
FR (1) FR3129062B1 (fr)
IL (1) IL312900A (fr)
WO (1) WO2023089272A1 (fr)

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CN113040199A (zh) * 2019-12-29 2021-06-29 广州朋宗食品有限公司 一种披萨饼及其制备方法

Also Published As

Publication number Publication date
CA3238469A1 (fr) 2023-05-25
WO2023089272A1 (fr) 2023-05-25
FR3129062A1 (fr) 2023-05-19
IL312900A (en) 2024-07-01
EP4432841A1 (fr) 2024-09-25
US20250185673A1 (en) 2025-06-12

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