GB2219723A - Method of cooking ready made pizzas - Google Patents
Method of cooking ready made pizzas Download PDFInfo
- Publication number
- GB2219723A GB2219723A GB8907862A GB8907862A GB2219723A GB 2219723 A GB2219723 A GB 2219723A GB 8907862 A GB8907862 A GB 8907862A GB 8907862 A GB8907862 A GB 8907862A GB 2219723 A GB2219723 A GB 2219723A
- Authority
- GB
- United Kingdom
- Prior art keywords
- pizza
- grill
- minutes
- period
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A method of warming a ready made pizza comprising the steps of: (a) frying the pizza base for a first period of time; and (b) heating the pizza under a grill for a second period of time. The first period of time may fall within the range 1-2 minutes, and the second period of time may be approximately 3 minutes.
Description
METHOD OF COOKING READY MADE PIZZAS
The invention relates to a method of cooking a ready made pizza. The term ready made pizza refers to the kind of pizza which is supplied with a topping already added to the leavened dough pizza base. Since such a pizza has already been prepared, it only needs to be removed from its packaging and warmed before it is ready to be eaten.
Conventionally the packaging includes instructions for warming the pizza by placing it in an oven or under a grill.
Using a grill has the disadvantage that the pizza topping absorbs considerably more radiant heat energy than the pizza base. Consequently, if the grill is used at too high a temperature, it is possible to burn the topping whilst leaving the base tepid.
On the other hand, reducing the heat setting of the grill increases the time needed to heat the pizza. Additionally, this may result in condensation of water vapour on the pizza base, since the pizza is usually initially chilled.
The effect of such condensation may be to adversely affect the texture of the pizza base.
A conventional oven can provide a more uniform temperature distribution, enabling the pizza to be more evenly warmed.
However, an oven does not provide an economical means of heating an article the size of a pizza. Moreover, if the oven is not sufficiently preheated, the problems of condensation may still arise.
The conventional way of overcoming these problems is to use the more modern microwave oven; to the best of the applicants knowledge, conventional thinking does not address the problems faced by someone who wishes to warm a ready made pizza but who does not have the use of a microwave oven.
In its broadest aspect, the invention provides a method of warming a ready made pizza comprising the steps of: a) Frying the pizza base at a suitable temperature
for a first period of time; and b) heating the pizza under a grill for a second
period of time.
The first period of time may fall within the range 1 - 2 minutes, and the second period of time may be approximately 3 minutes.
Each pizza may be fried by being placed on a suitable surface which is positioned over heat source so that the pizza is heated primarily by conduction of heat from the surface to the pizza base. Additionally, the surface may be coated in oil, which reduces the chances of the pizza base sticking to the surface, and may also result in the base becoming crispier.
The temperature at which the grill operates may, for example, fall within the range of 149 - 260"C.
The method avoids the problems assocated with condensation of waster ocst s pizza ase, bcaase tRe pizza base is directly, and relatively rapidly, heated during the frying step of the method. Whilst the frying of the base warms mainly the base, the grilling process primarily heats the topping of the surface, the overall result being a pizza which has been quickly, and evenly warmed.
A typical topping of a pizza cooked by this method would comprise tomato sauce, various meats and vegetables and various cheeses.
The following pages give details of some ready made pizzas which may be warmed using this method, together with information on the respective frying and grilling temperature settings for the cooking equipment, and the associated periods of time which may be used in the method.
The frying and grilling of a ready made pizza may be achieved using conventional cooking equipment such as a gas or electric hob, referred to as a "hot plate" in the following pages, and a gas or electric grill.
INFORMATION FOR PAN GRILL CHEESE AND TOMATO PIZZA
WITH BACON AND MUSHROOMS
BACK LABEL 1) TITLE AT TOP OF BACK LABEL:
The same as the front label including description wording.
2) ADDRESS:
Forrester Foods Limited,
Unit 1, Dallas Road,
Bedford MK42 9EL 3) INGREDIENT LIST:
Wheatflour, cheese, tomato, water, smoked bacon (preserv
ative E250), mushrooms, soya flour, yeast, salt, modified
starch, spirit vinegar, vegetable oil, herbs, sugar, garlic
salt, preservative (E202), black pepper.
4) BAR CODE:
50 10396 40062 4 5) COOKING INSTRUCTIONS:
i) Remove all packaging. Turn on grill to full heat. Lightly
oil a frying pan and place on a hot plate at full heat
for 12 minutes.
ii) Place pizza in frying pan and cook for 1 - 2 minutes.
iii) Remove frying pan with pizza from hot plate and
place under grill. Cook for 3 minutes or until cheese
is golden brown. Serve immediately.
6) NUTRITIONAL INFORMATION: Typical values per 100 g.
Protein 12.5
Available Carbohydrate 29.1
Fat 9.0
Dietary Fibre 1.7
Added Salt 0.6
Energy 240. KCals/lOllKJoules
INFORMATION FOR PAN GRILL CHEESE AND TOMATO PIZZA
BACK LABEL 1) ADDRESS:
Forrester Foods Limited,
Unit 1, Dallas Road,
Bedford MK42 9EL 2) INGREDIENTS LIST:
Wheatflour, cheese, tomato, water, soya flour, yeast,
salt, spirit vinegar, modified starch, vegetable oil, herbs,
sugar, garlic salt, preservatives (E202), black pepper.
3) BAR CODE
50 10396 40063 1 4) COOKING INSTRUCTIONS
i) Remove all packaging, Turn on grill to full heat. Light
ly oil a frying pan and place on a hot plate at full for 12 minutes.
ii) Place pizza in frying pan and cook for lt-2 minutes.
iii) Remove frying with pan with pizza from hot plate
and place under grill. Cook for 3 minutes or until cheese
is golden brown. Serve immediately.
5) NUTRITIONAL INFORMATION:
Typical values per 100g
Protein 13.5
Available Carbohydrate 33.6
Fat 9.5
Dietary fibre 1.9
Added salt 0.6
Energy 265. KCals/1117 Kjoules
Title at top of back lable:- The same as the front label including description wording.
INFORMATION FOR PAN GRILL CHEESE AND TOMATO PIZZA
WITH ONIONS, PEPPERS & MUSHROOMS 1) TITLE AT TOP OF BACK LABEL:
The same as the front label including description wording.
N.B must read 'onions, peppers and mushrooms 2) ADDRESS:
Forrester Foods Limited,
Unit 1, Dallas Road
Bedford MK42 9EL 3) INGREDIENTS LIST:
Wheatflour, cheese, tomato, water, onions, fresh red
and green peppers, mushrooms, soya flour, yeast, salt,
spirit vinegar, vegetable oil, modified starch, sugar,
cayenne pepper, black pepper.
4) BAR CODE:
50 10396 40064 8 5) COOKING INSTRUCTIONS:
i) Remove all packaging. Turn on grill to full heat. Lightly
oil a frying pan and place on a hot place at full heat
for It minutes.
ii) Place pizza in frying pan and cook for 1E-2 minutes.
iii) Remove frying pan with pizza from hot plate and
place under grill, cook for 3 minutes or until cheese
is golden brown.
Serve immediately 6) NUTRITIONAL INFORMATION:
Protein 12.0
Available Carbohydrate 32.7
Fat 9.0
Dietary fibre 1.9
Added salt 0.6
Energy 252. KCals/1060Kjoules 0 INFORMATION FOR PAN GRILL CHEESE AND TOMATO PIZZA
WITH PEPPERONI AND MUSHROOMS
BACK LABEL 1) Title at top of back label:
The same as the front label including description wording.
2) ADDRESS
Forrester Foods Limited,
Unit 1, Dallas Road,
Bedford MK42 9EL 3) INGREDIENTS LIST:
Wheatflour, cheese, tomato, water, pepperoni (preservative
E250), mushrooms, onion, soya flour, yeast, salt, spirit
vinegar, vegetable oil, modified starch, sugar, cayenne
pepper, oregano, black pepper.
4) BAR CODE:
50 10396 40065 5 5) COOKING INSTRUCTIONS: i) Rrnove all pack2gingTurn on grill to full heat. Lightly
oil a frying pan and place on a hot plate at full heat for 1 minutes.
ii) Place pizza in frying pan and cook for 1E-2 minutes.
iii) Remove frying pan with pizza from hot plate and
place under grill, cook for 3 minutes or until cheese
is golden brown.
Serve immediately 6) NUTRITIONAL INFORMATION:
Typical value per 100g
Protein 11.8
Available Carbohydrate 26.9
Fat 10.2
Dietary fibre 1.8
Added salt 0.6
Energy 240. KCals/1008 Kjoules
Claims (4)
- CLAIMS: 1. A method of warming a ready made pizza comprising the steps of: (a) frying the pizza base for a first period of time; and (b) heating the pizza under a grill for a second period of time.
- 2. A method according to claim 1 in which the first period of time falls within the range of 1 - 2 minutes.
- 3. A method according to either claim 1 or claim 2 in which the second period of time is approximately 3 minutes.
- 4. A method substantially as described herein.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB888808163A GB8808163D0 (en) | 1988-04-07 | 1988-04-07 | Method of cooking pizzas |
GB888827061A GB8827061D0 (en) | 1988-04-07 | 1988-11-18 | Method of cooking ready made pizzas |
Publications (3)
Publication Number | Publication Date |
---|---|
GB8907862D0 GB8907862D0 (en) | 1989-05-24 |
GB2219723A true GB2219723A (en) | 1989-12-20 |
GB2219723B GB2219723B (en) | 1991-08-07 |
Family
ID=26293743
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB8907862A Expired - Lifetime GB2219723B (en) | 1988-04-07 | 1989-04-07 | Method of warming ready made pizzas |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB2219723B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2826240A1 (en) * | 2001-06-22 | 2002-12-27 | Reginald Allouche | PROTEIN-RICH, HYPOCALORIC FOOD PREPARATION FOR PYZZA PRODUCTS, AND PROCESS FOR PREPARING THE SAME |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4381317A (en) * | 1981-08-31 | 1983-04-26 | Fournier Robert L | Method of making a pizza |
-
1989
- 1989-04-07 GB GB8907862A patent/GB2219723B/en not_active Expired - Lifetime
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4381317A (en) * | 1981-08-31 | 1983-04-26 | Fournier Robert L | Method of making a pizza |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2826240A1 (en) * | 2001-06-22 | 2002-12-27 | Reginald Allouche | PROTEIN-RICH, HYPOCALORIC FOOD PREPARATION FOR PYZZA PRODUCTS, AND PROCESS FOR PREPARING THE SAME |
WO2003000059A2 (en) * | 2001-06-22 | 2003-01-03 | Ceprodi - Compagnie Europeenne De Produits Dietetiques | Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
WO2003000059A3 (en) * | 2001-06-22 | 2003-03-13 | Reginald Allouche | Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
GB8907862D0 (en) | 1989-05-24 |
GB2219723B (en) | 1991-08-07 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19960407 |