	US 12,402,633 B2
	Pizza dough for later use and process for preparing same
Claire Micheaux, Quesnoy-sur-Deule (FR); Mathieu Heinrich, Haguenau (FR); and Gérard Fritsch, Mundolsheim (FR)
Assigned to CERELIA, Lievin (FR)
Filed by CERELIA, Lievin (FR)
Filed on Nov. 1, 2021, as Appl. No. 17/516,571.
Prior Publication US 2022/0142182 A1, May 12, 2022
Int. Cl. A21D 10/02 (2006.01); A21D 2/02 (2006.01); A21D 2/14 (2006.01); A21D 2/16 (2006.01); A21D 2/18 (2006.01); A21D 6/00 (2006.01); A21D 8/04 (2006.01); B65B 25/00 (2006.01); B65B 31/04 (2006.01)

CPC A21D 10/025 (2013.01) [A21D 2/02 (2013.01); A21D 2/145 (2013.01); A21D 2/165 (2013.01); A21D 2/181 (2013.01); A21D 2/183 (2013.01); A21D 6/001 (2013.01); A21D 8/047 (2013.01); B65B 25/001 (2013.01); B65B 31/04 (2013.01)]

10 Claims

1. A pizza dough for later use, comprising, in percentage by weight of the finished product:

flour: 50-65

water: 20-35

fats: 0-8

salt: 0.7-2

sugar: 0-2

deactivated yeast: 0.05-0.15

wherein said pizza dough further comprises, in percentage by weight of the finished product:

fermented flour: 0.1-2

vinegar: 0.1-2

baking powders: 0.5-2

gums: 0.1-3

wherein the baking powders are a mixture of potassium bicarbonate in percentage by weight of the baking powders of 30% to 55% and of glucono-delta-lactone in percentage by weight of the baking powders of 45% to 70% as slow acidifier.