Layered pizza dough product and method of commercial manufacturing
AssigneeGeneral Mills, Inc.
InventorsChristine O'Connor, Sorin Stingaciu
Life of this patent
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Abstract
A method of manufacturing a layered pizza dough product with great extensibility includes forming a fresh high gluten dough, mixing the fresh high gluten dough with a rework dough to form a combination dough, sheeting the combination dough to form a sheeted dough, and lapping the sheeted dough to form a layered pizza dough. A system for manufacturing includes fresh and rework dough dispensers, a controller, a mixer for combining the fresh and rework doughs, an extruder and a lapper. A layered pizza dough product with great extensibility comprises eight to thirty layers of a high gluten pizza dough, wherein the high gluten pizza dough comprises up to about 40% rework dough by weight.
Claims20
A method of manufacturing a layered pizza dough product, the method comprising:
- a. forming a fresh high gluten dough;
- b. mixing the fresh high gluten dough with a rework dough to form a combination dough, wherein the rework dough forms up to about 40% of the combination dough;
- c. sheeting the combination dough to form a sheeted dough;
- and
- d. lapping the sheeted dough to form a layered pizza dough.
A system for manufacturing a layered pizza dough product, the system comprising
- a. a first dough dispenser for dispensing a fresh high gluten dough;
- b. a second dough dispenser for dispensing a rework dough;
- c. a controller for controlling the first and second dough dispensers, the controller being configured to control the ratio of fresh high gluten dough dispensed to rework dough dispensed;
- d. a mixer for combining the dispensed fresh high gluten dough and the dispensed rework dough to form a combination dough;
- e. an extruder for sheeting the combination dough to form a sheeted dough;
- and
- f. a lapper for lapping the sheeted dough to form a layered pizza dough.
A layered pizza dough product, the product comprising eight to thirty layers of a high gluten pizza dough, wherein the high gluten pizza dough comprises up to about 40% rework dough by weight.
Dependencies are inferred from the claim text.