| 摘要 |
<p>Yeast dough base moisture controls the length of time the pizza is exposed to a temp. of 350 - 400 degrees C in an electric oven, the residence ranging from two to two minutes ten seconds. The pizza is then cooled to room heat ten minutes after removal from the oven, wrapped air-tightly in a transparent plastics case which does not change physically or influence taste at 100 degrees C, sterilised for 10 mins. at 100 degrees C and finally cooled for 10 mins. below freezing point. The packed and sealed pizza lasts three months at room temp. without loss of taste or texture.</p> |
