IE893237L - Process for manufacturing pizzas - Google Patents
Process for manufacturing pizzasInfo
- Publication number
- IE893237L IE893237L IE323789A IE323789A IE893237L IE 893237 L IE893237 L IE 893237L IE 323789 A IE323789 A IE 323789A IE 323789 A IE323789 A IE 323789A IE 893237 L IE893237 L IE 893237L
- Authority
- IE
- Ireland
- Prior art keywords
- flames
- topping
- oven
- pizza
- baking
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 18
- 235000013550 pizza Nutrition 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000000446 fuel Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000002485 combustion reaction Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 229910000831 Steel Inorganic materials 0.000 description 4
- 239000010959 steel Substances 0.000 description 4
- 235000013351 cheese Nutrition 0.000 description 3
- 239000003610 charcoal Substances 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- 235000012773 waffles Nutrition 0.000 description 2
- 241001237745 Salamis Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
- A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
63978 METHOD OF PRODUCING A PIZZA The present invention relates to a method of producing a pizza.
Industrially produced pizzas have the disadvantage that they do not correspond, particularly in taste, to pizzas produced in a baking oven 5 with open fire, but rather fall down in their taste appeal.
Although methods are known in which flame-fired baking chambers have been used in industrial mass production processes, for example as described in German (Fed. Rep.) published specification Nos. 28 23 865 and 26 20 109, these processes have been used only in the production of 10 waffles, the waffle dough being disposed in containers closed in the lower part.
It is also known in the context of household cooking to grill toast, puddings and the like before serving. In industrial processes related to pizzas, such a method has not been used.
There is therefore a need for a method of producing a pizza which, in spite of industrial production, may correspond to a pizza prepared with an open fire in a stone baking oven. Preferably, melting of cheese components should take place as in a stone baking oven.
According to the present invention there is provided a method of 20 producing a pizza, comprising the steps of applying heat to the base of a •j pizza dough body by flames from an open fire, then carrying out final baking of the body and applying a topping to the body.
If so desired, the pizza dough body can be baked preliminarily in an oven at a temperature of 180 to 500°C. An upper grilling of the body can 25 also take place subsequently with application of a further topping possibly following thereupon after cooling-down.
Apart from flames directed towards the body from below, heat from flames can also be applied laterally. The open fire can be produced by gas or gaseous fuels or by solid or liquid fuels, for example charcoal, harmless to foodstuffs. Preferably, the flame intensity of the open fire is controlled by nozzles. The pizza body can be guided over the flames 5 by means of a flame-permeable conveyor, such as steel tapes, a steel grid or the like. The temperature in the oven during the baking is preferably between 180 to 520°C. If so desired, the preliminary baking of the pizza body can be omitted.
An example of the method of the present invention will now be more 10 particularly described.
In the example, a pizza dough body is produced in usual manner, shaped and, if so desired, partially covered with previously determined ingredients, such as tomato puree, cheese and so forth. It is then preliminarily baked in a first oven, which can also be part of a multi-15 part oven. The preliminarily baked dough body is now guided through a second oven or second oven part with the aid of a flame-permeable conveyor, such as steel tapes, a steel grid or the like. This second oven contains an open fire, the flames of which are directed from below directly onto the preliminarily baked body. Preferably, the flames issue 20 from nozzles which are adjustable in their inclination and at their flame exit openings.
With advantage, the flames are also directed laterally against the body.
The open fire producing the flames can be fuelled by gaseous, solid 25 or liquid fuels, for example charcoal, subject to the fuel concerned being harmless to foodstuffs.
After passage through the flame oven, the body is finish-baked in a conventional oven or a third oven part. This step is followed by topping of the body with usual topping substances, such as tomato puree, cheese, ham, salami or the like. Only a partial topping can be applied, if appropriate to the intended type of pizza. The upper grilling of the pizza body and a possible further topping take place thereafter.
Claims (9)
1. A method of producing a pizza, comprising the steps of applying heat to the base of a pizza dough body by flames from an open fire, then carrying out final baking of the body and applying a topping to the body. 5
2. A method as claimed in claim 1, comprising the step, after application of the topping, of heating the body from above by means of grilling.
3. A method as claimed in claim 1 or claim 2, comprising applying heat laterally to the body, the heat being provided by flames. 10
4. A method as claimed in any one of the preceding claims, wherein the open fire is fuelled by a gaseous, solid or liquid fuel having combustion products harmless to foodstuffs.
5. A method as claimed in any one of the preceding claims, comprising the step of controlling the flame intensity of the fire by way of 15 nozzles.
6. A method as claimed in any one of the preceding claims, comprising the step of moving the body over the flames by means of a flame-permeable conveyor.
7. A method as claimed in any one of the preceding claims, wherein the 20 baking of the body is carried out in an oven at a temperature in the range of 180 to 520°C.
8. A method as claimed in any one of the preceding claims, comprising the step of carrying out preliminary oven baking of the body at a temperature in the range of 180 to 500°C.
9. A method as claimed in any one of the preceding claims, comprising the step of applying a further topping to the body after cooling down of the body following the step of heating from above. F. R. KELLY & CO., AGENTS FOR THE APPLICATNS.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19883834166 DE3834166A1 (en) | 1988-10-07 | 1988-10-07 | Process for the production of pizzas |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE893237L true IE893237L (en) | 1990-04-07 |
| IE63978B1 IE63978B1 (en) | 1995-06-28 |
Family
ID=6364609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE323789A IE63978B1 (en) | 1988-10-07 | 1989-10-06 | Method of producing a pizza |
Country Status (11)
| Country | Link |
|---|---|
| AT (1) | AT398361B (en) |
| CH (1) | CH679202A5 (en) |
| DE (1) | DE3834166A1 (en) |
| DK (1) | DK173368B1 (en) |
| ES (1) | ES2017830A6 (en) |
| FR (1) | FR2637461B1 (en) |
| IE (1) | IE63978B1 (en) |
| LU (1) | LU87589A1 (en) |
| NO (1) | NO893937L (en) |
| PT (1) | PT91934B (en) |
| SE (1) | SE503033C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11576388B2 (en) * | 2019-06-19 | 2023-02-14 | Eric Brian Tuch | Process for preparing pizza |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3881403A (en) * | 1973-03-30 | 1975-05-06 | Baker Perkins Inc | Apparatus for making bread and like food products |
| AR206049A1 (en) * | 1974-09-17 | 1976-06-23 | Vicars S Ltd | BAKERY OVEN |
| US4045166A (en) * | 1975-09-18 | 1977-08-30 | Kaleel Jack T | Arabic bread oven |
| FR2357178A1 (en) * | 1976-07-09 | 1978-02-03 | Sposito Francis | Oven for light vehicle mobile bakery to serve instant pizza etc. - employs insulated cooking tunnel with variable speed conveyor |
| US4208441A (en) * | 1978-03-01 | 1980-06-17 | The Pillsbury Company | Process for cooking dough products |
| US4377109B1 (en) * | 1981-05-22 | 1996-08-06 | Wolverine Corp | Apparatus for baking food products such as pizzas and the like |
| US4381317A (en) * | 1981-08-31 | 1983-04-26 | Fournier Robert L | Method of making a pizza |
| US4395232A (en) * | 1981-12-07 | 1983-07-26 | Nabisco Brands, Inc. | Oven control apparatus |
| US4569851A (en) * | 1983-06-16 | 1986-02-11 | Schultz George A | Method for toasting a bakery product |
| US4615895A (en) * | 1985-04-18 | 1986-10-07 | Nabisco Brands, Inc. | Forced air/gas burner and baking oven incorporating same |
-
1988
- 1988-10-07 DE DE19883834166 patent/DE3834166A1/en active Granted
-
1989
- 1989-09-12 CH CH331789A patent/CH679202A5/de not_active IP Right Cessation
- 1989-09-18 AT AT217289A patent/AT398361B/en not_active IP Right Cessation
- 1989-09-20 LU LU87589A patent/LU87589A1/en unknown
- 1989-10-03 NO NO89893937A patent/NO893937L/en unknown
- 1989-10-04 ES ES8903340A patent/ES2017830A6/en not_active Expired - Fee Related
- 1989-10-06 IE IE323789A patent/IE63978B1/en not_active IP Right Cessation
- 1989-10-06 DK DK493289A patent/DK173368B1/en not_active IP Right Cessation
- 1989-10-06 SE SE8903290A patent/SE503033C2/en not_active IP Right Cessation
- 1989-10-06 FR FR8913244A patent/FR2637461B1/en not_active Expired - Lifetime
- 1989-10-09 PT PT9193489A patent/PT91934B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK173368B1 (en) | 2000-08-21 |
| AT398361B (en) | 1994-11-25 |
| PT91934B (en) | 1995-08-09 |
| FR2637461B1 (en) | 1993-08-20 |
| DK493289D0 (en) | 1989-10-06 |
| PT91934A (en) | 1990-04-30 |
| NO893937D0 (en) | 1989-10-03 |
| SE503033C2 (en) | 1996-03-11 |
| ES2017830A6 (en) | 1991-03-01 |
| ATA217289A (en) | 1994-04-15 |
| DE3834166A1 (en) | 1990-04-12 |
| DK493289A (en) | 1990-04-08 |
| LU87589A1 (en) | 1990-01-08 |
| SE8903290L (en) | 1990-04-08 |
| FR2637461A1 (en) | 1990-04-13 |
| CH679202A5 (en) | 1992-01-15 |
| NO893937L (en) | 1990-04-09 |
| SE8903290D0 (en) | 1989-10-06 |
| DE3834166C2 (en) | 1991-11-14 |
| IE63978B1 (en) | 1995-06-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK9A | Patent expired |