| 摘要 |
The procedure consists of forming a layer or sheet (2) from raw and risen pizza dough, partly cooking the layer and cutting it into individual portions before packaging for subsequent garnishing and cooking. The initial layers or sheets and made from portions of dough (1) rolled as they pass along at least one conveyor (4, 5) to achieve a preferable thickness of 1.5 - 2 mm; the partial cooking is carried out at a temperature of 220 to 350 deg C for a period of 15 - 25 sec on a heated conveyor (8) passing through a tunnel oven (9). The leftovers (11) from the dough after cutting out are cooked and ground to make crumbs, while the cut-out portions are stacked and packed. |
