Double-crusted pizza products, and methods for producing same

US9788553B2 · kind B2 · utility

Assignee

• NESTEC S.A. · CH

Inventors

• Kristin N. Dodd · Milwaukee, US
• Steven Greiner · Mundelein, US
• Bernard W. Conway · Holyoke, US
• Rachel K. YOST · Seattle, US
• Lisa A. Foster · Park City, US
• Patricia Stockwell · Green Bay, US

Key dates

• Filing date: Oct 30, 2009
• Grant date: Oct 17, 2017
• Expiry date: Nov 1, 2032

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D13/41
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer.