# US 5,348,751 A · Dough product

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- Number: US 5,348,751 A
- Document ID: US5348751A
- Status: Granted
- Kind: A
- Application number: 07/530,443
- Filed: 1990-05-30
- Granted: 1994-09-20
- Earliest claimed: 1987-11-30
- Assignees: Unilever Patent Holdings B.V.
- Inventors: Allan Packer, deceased; Richard W. F. Yoell
- Web page: https://patentgrep.com/patent/US5348751A

## CPC

- A23P 20/20: Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A21C 3/06: Machines for coiling sheets of dough, e.g. for producing rolls
- A21D 13/16: Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D 13/41: Pizzas
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A21C: MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)

## Abstract

Method for preparing a dough product comprising the steps of: (a) preparing a dough; (b) forming one or more sheets of said dough into a layered body (c) slicing the layered body in a direction transverse to the layers; and (d) pressing the formed slice. Preferably, the dough is a laminated dough. The product is preferably filled to obtain a pizza.

## Claims

### Claim 1

Method of preparing a dough product comprising the steps of:
(a) preparing a laminated, farinaceous dough, wherein said laminated farinaceous dough comprises less than 10 fat layers between farinaceous dough layers;
(b) forming one or more sheets of said laminated farinaceous dough into a layered body;
(c) slicing said layered body at an acute angle of 25.degree. or greater with respect to said laminated farinaceous dough layers to obtain a formed slice having its layers in a direction substantially perpendicular to the surface produced by the slice; and
(d) pressing said formed slice such that planes of weakness are maintained between individual layers.

### Claim 2 (depends on 1)

Method according to claim 1, comprising the spiral winding of one or more sheets of dough to from a body in a cylindrical log shape.

### Claim 3 (depends on 1)

Method according to claim 1, comprising the additional step of applying a filling or topping to the sliced and pressed dough product.

### Claim 4

Dough product comprising a slice of dough having more than 10 laminated farinaceous dough layers, wherein said laminated farinaceous dough layers are sliced at an acute angle of 25.degree. or greater with respect to a surface provided by said slice having its layers in a direction substantially perpendicular to the surface produced by the slice and said slice is pressed such that planes of weakness are maintained between individual layers, said laminated farinaceous dough layers each comprising less than 10 fat layers between farinaceous dough layers.

### Claim 5 (depends on 4)

Dough product according to claim 4 being a pizza.