Pizza sandwich
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 l...
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| creator | CONWAY BERNARD WILLIAM FOSTER LISA A STOCKWELL PATRICIA YOST RACHEL MICHELLE DODD KRISTIN N GREINER STEVEN P |
| description | 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. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN102595912A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN102595912A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN102595912A3</originalsourceid><addsrcrecordid>eNrjZOALyKyqSlQoTsxLKc9MzuBhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoYGRqaWppaGRo7GxKgBAFmPHng</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Pizza sandwich</title><source>esp@cenet</source><creator>CONWAY BERNARD WILLIAM ; FOSTER LISA A ; STOCKWELL PATRICIA ; YOST RACHEL MICHELLE ; DODD KRISTIN N ; GREINER STEVEN P</creator><creatorcontrib>CONWAY BERNARD WILLIAM ; FOSTER LISA A ; STOCKWELL PATRICIA ; YOST RACHEL MICHELLE ; DODD KRISTIN N ; GREINER STEVEN P</creatorcontrib><description>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.</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120718&DB=EPODOC&CC=CN&NR=102595912A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120718&DB=EPODOC&CC=CN&NR=102595912A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CONWAY BERNARD WILLIAM</creatorcontrib><creatorcontrib>FOSTER LISA A</creatorcontrib><creatorcontrib>STOCKWELL PATRICIA</creatorcontrib><creatorcontrib>YOST RACHEL MICHELLE</creatorcontrib><creatorcontrib>DODD KRISTIN N</creatorcontrib><creatorcontrib>GREINER STEVEN P</creatorcontrib><title>Pizza sandwich</title><description>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.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOALyKyqSlQoTsxLKc9MzuBhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoYGRqaWppaGRo7GxKgBAFmPHng</recordid><startdate>20120718</startdate><enddate>20120718</enddate><creator>CONWAY BERNARD WILLIAM</creator><creator>FOSTER LISA A</creator><creator>STOCKWELL PATRICIA</creator><creator>YOST RACHEL MICHELLE</creator><creator>DODD KRISTIN N</creator><creator>GREINER STEVEN P</creator><scope>EVB</scope></search><sort><creationdate>20120718</creationdate><title>Pizza sandwich</title><author>CONWAY BERNARD WILLIAM ; FOSTER LISA A ; STOCKWELL PATRICIA ; YOST RACHEL MICHELLE ; DODD KRISTIN N ; GREINER STEVEN P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN102595912A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2012</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>CONWAY BERNARD WILLIAM</creatorcontrib><creatorcontrib>FOSTER LISA A</creatorcontrib><creatorcontrib>STOCKWELL PATRICIA</creatorcontrib><creatorcontrib>YOST RACHEL MICHELLE</creatorcontrib><creatorcontrib>DODD KRISTIN N</creatorcontrib><creatorcontrib>GREINER STEVEN P</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CONWAY BERNARD WILLIAM</au><au>FOSTER LISA A</au><au>STOCKWELL PATRICIA</au><au>YOST RACHEL MICHELLE</au><au>DODD KRISTIN N</au><au>GREINER STEVEN P</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Pizza sandwich</title><date>2012-07-18</date><risdate>2012</risdate><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.</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Pizza sandwich |
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