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 | DODD, Kristin, N STOCKWELL, Patricia GREINER, Steven, P YOST, Rachel, Michelle CONWAY, Bernard, William FOSTER, Lisa, A |
| 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_EP2493319B1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP2493319B1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP2493319B13</originalsourceid><addsrcrecordid>eNrjZOAL8IyKclQIdvRzCfd09uBhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuAUYmlsbGhpZOhsZEKAEAlfocnA</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>DODD, Kristin, N ; STOCKWELL, Patricia ; GREINER, Steven, P ; YOST, Rachel, Michelle ; CONWAY, Bernard, William ; FOSTER, Lisa, A</creator><creatorcontrib>DODD, Kristin, N ; STOCKWELL, Patricia ; GREINER, Steven, P ; YOST, Rachel, Michelle ; CONWAY, Bernard, William ; FOSTER, Lisa, A</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>eng ; fre ; ger</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>2018</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=20180912&DB=EPODOC&CC=EP&NR=2493319B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180912&DB=EPODOC&CC=EP&NR=2493319B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DODD, Kristin, N</creatorcontrib><creatorcontrib>STOCKWELL, Patricia</creatorcontrib><creatorcontrib>GREINER, Steven, P</creatorcontrib><creatorcontrib>YOST, Rachel, Michelle</creatorcontrib><creatorcontrib>CONWAY, Bernard, William</creatorcontrib><creatorcontrib>FOSTER, Lisa, A</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>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOAL8IyKclQIdvRzCfd09uBhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuAUYmlsbGhpZOhsZEKAEAlfocnA</recordid><startdate>20180912</startdate><enddate>20180912</enddate><creator>DODD, Kristin, N</creator><creator>STOCKWELL, Patricia</creator><creator>GREINER, Steven, P</creator><creator>YOST, Rachel, Michelle</creator><creator>CONWAY, Bernard, William</creator><creator>FOSTER, Lisa, A</creator><scope>EVB</scope></search><sort><creationdate>20180912</creationdate><title>PIZZA SANDWICH</title><author>DODD, Kristin, N ; STOCKWELL, Patricia ; GREINER, Steven, P ; YOST, Rachel, Michelle ; CONWAY, Bernard, William ; FOSTER, Lisa, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2493319B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2018</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>DODD, Kristin, N</creatorcontrib><creatorcontrib>STOCKWELL, Patricia</creatorcontrib><creatorcontrib>GREINER, Steven, P</creatorcontrib><creatorcontrib>YOST, Rachel, Michelle</creatorcontrib><creatorcontrib>CONWAY, Bernard, William</creatorcontrib><creatorcontrib>FOSTER, Lisa, A</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DODD, Kristin, N</au><au>STOCKWELL, Patricia</au><au>GREINER, Steven, P</au><au>YOST, Rachel, Michelle</au><au>CONWAY, Bernard, William</au><au>FOSTER, Lisa, A</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PIZZA SANDWICH</title><date>2018-09-12</date><risdate>2018</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 | eng ; fre ; ger |
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| source | esp@cenet |
| 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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