http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-PI0703471-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d108c5cff9bfaaaac779e7fae11c461 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 |
| filingDate | 2007-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be3594fdd50568b6b5b8c3bdbb8601a5 |
| publicationDate | 2010-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-PI0703471-A2 |
| titleOfInvention | Process and Method for Obtaining Dietary or Fat Free Pizza |
| abstract | PROCESS AND METHOD FOR DIETARY OR FAT PIZZA. The present invention comprises ingredient formulations, methods and processes for the industrial production of diet pizza or fat free pizza which may be prepared from the basic ingredients or in semi-ready, ready-made form at room temperature. ambient, chilled, frozen, roasting in electric oven, gas oven, wood oven, infrared or microwave oven Fat free pizza can also be classified as being low in saturated fat or low in saturated fat. cholesterol or no cholesterol depending on its formulation, the composition of the ingredients and their processing. The fat free pizza (1) of this invention is produced from: fat free pizza dough disc (2) containing processed ingredients (22) and baked (24); sauce (3) containing processed ingredients (31) (32), which is quantitatively dosed onto the pre-baked dough disc (2) and may be applied by any method, including brush, spray, dispenser, or any other mechanical form; fat-free mozzarella cheese (4) and may optionally not contain mozzarella cheese in its formulation using other ingredients; topping (5) containing processed ingredients (51) (52), which may be quantitatively added to the disc of the pre-baked dough (2), whether or not containing gravy (3) or fat-free mozzarella cheese (5), It may be added manually or preferably mechanically. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013152406-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012156771-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2709461-A4 |
| priorityDate | 2007-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 423.