http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H04356153-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca7b6c10d2ed4c4e2d97e34448d20d25 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C11-006 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C11-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
filingDate | 1991-05-30^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ce8d48a2b0dc5a045c47aa70cbac5ff |
publicationDate | 1992-12-09^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-H04356153-A |
titleOfInvention | Double-layered or multi-layered pizza crust, and device and method for producing the same |
abstract | PURPOSE: To produce the subject pizza crust not deformed and having excellent flavor taste and quality by feeding a bottom layer dough on a mold plate, putting a lid on the dough, pressing the dough, baking the pressed dough, feeding a surface layer dough on the baked bottom layer dough, putting a lid on the dough and subsequently pressing the dough. n CONSTITUTION: A bottom layer dough comprising e.g. strong flour, soft flour, milk, egg, sugar, salt, olive oil and water in a prescribed ratio is fed on a mold plate, subjected to the putting of the first lid on the dough, pressed with the first lid and subsequently baked to produce a bottom layer dough. A prescribed raw dough for a surface layer is fed on the produced bottom layer, subjected to the putting of the second lid, pressed with the second lid to produce the objective pizza crust comprising the overlapped two layers. The pizza crust is desirably lyophilized, and butter, wafers, etc., are preferably nipped between the surface layer dough and the bottom layer dough to form a multi-layered pizza crust. n COPYRIGHT: (C)1992,JPO&Japio |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013252131-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4514808-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008200049-A |
priorityDate | 1991-05-30^^<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/anatomy/ANATOMYID1913 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Showing number of triples: 1 to 23 of 23.