http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1513405-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1205e159b2016d720aa0f3c447114462 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C15-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C9-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C9-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2003-04-24^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-06-06^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a6f82616e4ac50ad5f02febd40fa481 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_292e6a7c3674ed034ef5504832101b4b |
| publicationDate | 2007-06-06^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1513405-B1 |
| titleOfInvention | Method of producing a folded-dough food product, industrial chain used for same and product thus obtained |
| abstract | A rectangle of pizza dough is prepared, twice the area of the final product. Selected ingredients are added and the pizza is baked in a hearth and arch oven. The pizza is folded centrally on removal, bringing the two plane faces together and aligning the edges to form a main edge opposite the fold, and two end edges. The main edges and any ingredients appearing there, are coated by an edible strip, joining the edges. One of the end edges is similarly sealed by an edible strip, the other left open. The production line includes a station preparing the dough, a unit extruding dough onto a moving conveyor belt through a size-defining opening. A further station covers the strip of dough with ingredients deposited to a calibrated thickness and width. The pizzas are passed through a continuous oven under controlled conditions of temperature and residence time. A longitudinal cutter produces strips; a transverse cutter completes separation into rectangles. A further unit folds the portions whilst still hot and flexible, and includes opposed guides. Following edge-sealing of the folded pizza, it is colored and cooked to form a homogenous rigid envelope. The products are frozen for distribution, eventual re-heating and consumption. An Independent claim is included for the corresponding production line. |
| priorityDate | 2002-05-24^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226405549 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID71420 |
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