Jeffrey R Pakulski, Age 60Toledo, OH
Jeffrey Pakulski Phones & Addresses
Toledo, OH
Samaria, MI
Erie, MI
10440 Cemetery Rd, Erie, MI 48133 (734) 578-3963
Work
Position:
Farming-Forestry Occupation
Education
Degree:
Associate degree or higher
Mentions for Jeffrey R Pakulski
Publications & IP owners
Us Patents
Pizza Crust And Process And Apparatus For Making Same
US Patent:
6629493, Oct 7, 2003
Filed:
Jan 9, 2002
Appl. No.:
10/042850
Inventors:
Jeffrey R. Pakulski - Erie MI
Assignee:
M M Holdings, Inc. - Detroit MI
International Classification:
A23L 100
US Classification:
99352, 99386, 99443 C, 99477, 99516, 99417, 994501
Abstract:
Apparatus for preparing parbaked food products, such as pizza crust shells, and dough formulation used therein, and the product produced thereby and/or therefrom. The apparatus operates on a starting material dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed in the apparatus. The prepared dough piece is then steam hydrated in the apparatus under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition of the apparatus is adjusted as selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough until the starch gelatinization is complete, and for thereby discontinuing the parbaking before substantial caramelization of the sugar in the crust takes place.
Pizza Crust And Process And Apparatus For Making Same
US Patent:
6365210, Apr 2, 2002
Filed:
Sep 8, 1999
Appl. No.:
09/391948
Inventors:
Jeffrey R. Pakulski - Erie MI
Assignee:
M M Holdings, Inc. - Detroit MI
International Classification:
A21D 1300
US Classification:
426 94, 426275, 426283, 426496, 426506, 426523, 426549, 99484
Abstract:
A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed. The prepared dough piece is then steam hydrated under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition is adjusted selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough.
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