| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6913caa81f08831de0368b606eff5281 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
1993-12-14^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4cd8d667e84a502ab4de0c3526acb70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02a1c0406909dc8ec6f678e90f482e41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5424df652df519b121fafebad9ac5bee
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3245eb4f6bfd1f4a2dd89a3f9615961 |
| publicationDate |
1995-06-21^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
GB-2284738-A |
| titleOfInvention |
Food products |
| abstract |
A pizza dough is prepared by mixing 50 - 70% by weight of wheat flour, 20 to 40% water, 0.5 to 5% shortening, 0.5 to 5% yeast and minor amounts of sugar and dough improver. Balls of dough are proofed in a first short stage for from 8 to 12 minutes and then proofed again. A final conditioning of the dough pieces is carried out for a prolonged period of from 35 to 40 minutes. A sauce is prepared by blending and cooking sauce ingredients to form a cooked mixture. An uncooked mixture is then blended with the cooked mixture and the sauce mixture thus formed is held at a temperature of from 75 to 85 DEG C before depositing on a dough base. Cheese and toppings are then applied to the pizza which is frozen. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004066736-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0000035-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2340023-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2344270-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2340023-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2376867-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2344270-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017136259-A1 |
| priorityDate |
1993-12-14^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |