Process of producing non-docked fried dough crust
AssigneeJeno's, Inc.
InventorsDavid N. Anstett, Egbert W. Volkert, Richard F. Schryer
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Abstract
A method for producing a laminated, imperforate or non-docked product. The dough is formulated and prepared for cooking by frying, during which partial delamination through the production and coalescence of expanded gas cells within the dough are controlled by the formulation, mixing, sheeting and proofing of the dough prior to cooking, and by the selective confinement of the dough piece during cooking, as in immersion frying and sequentially. The product is suitable for topping, followed by freezing, packaging, and ultimately, for baking into a comestible product, such as pizza.
Claims14
The process of producing non-docked fried dough crusts comprising the steps of:
- (A) preparing a dough having one or more leavening agents,
- (B) handling the dough so as to minimize premature leavening reaction,
- (C) sheeting and cutting the dough into imperforate crust-sized pieces,
- (D) continuously confining the imperforate pieces between reticular forms spaced apart a distance substantially equal to the thickness of the raw dough pieces, said forms being of a mesh size to limit delamination while
- (D.sub.1) exposing them to hot cooking oil,
- (D.sub.2) cooking the crusts while confined,
- (E) removing them from the hot oil,
- (F) and rapidly cooling the crusts while maintaining their confinement until the internal and external gas pressures approach equilibrium to a point where delamination will not occur.
Dependencies are inferred from the claim text.