Systems and methods for retarder-to-oven dough product
US10455840B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Feb 25, 2016 |
| Grant date | Oct 29, 2019 |
| Priority date | — |
| Expiry date | May 6, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A bread product and method of manufacturing the artisan bread product that eliminates or reduces the need to proof dough after thawing is discussed. One example method comprises mixing ingredients to create a dough, bulk fermenting the dough to create a non-uniform cell structure and to eliminate or reduce proofing after receipt by a restaurant, sheeting the dough, a sheeter being adjusted to allow dough sheeting while substantially maintaining the cell structure, portioning the sheeted dough into portions according to desired sizes while substantially maintaining the cell structure, freezing the portions to create frozen portions, and packaging and shipping the frozen portions while substantially maintaining the cell structure, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen portions, to retard thawed portions of dough, and to bake the portions of dough after retarding without proofing.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.