Method of par-baking a foodstuff and product thereof
US5620731A · kind A · utility
17Cited by
12References
22Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Mar 24, 1993 |
| Grant date | Apr 15, 1997 |
| Priority date | — |
| Expiry date | Mar 24, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/41
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of par-baking a foodstuff includes the steps of providing a raw foodstuff having a generally planar top surface, the foodstuff once par-baked being adapted for a completion of the cooking with a topping on the top surface thereof. A topping-substitute having a thermal insulation value corresponding generally to that of the topping is disposed on the top surface of the foodstuff. The foodstuff is par-baked with the topping-substitute thereon, and the topping-substitute is then removed from the par-baked foodstuff.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.