Baking & Snack - June 2006 - 68

compressive force in the middle of
the base and little pressure on the
edge, creating a raised edge. "The
crusts on these pizzas are more like
pizza you can get a local pizzeria,"
said the supplier. The crusts are then
par-baked, which produces desirable bubbles and blisters in the crust
and deactivates the yeast. "Because
these crusts are par-baked, variances in handling, storage and home
baking aren't as critical. Whereas,
for example, with self-rising crusts,
varying temperatures might affect
the rising."
Another European-based company has developed hybrid lines that
combine sheeting and manipulating
the crust whether it be folding edges,
crimping, indenting or bistro. The
company also offers combinations
of sheeting systems and presses that
feature lower dwell times.
In addition to softer artisan-style
doughs, the supplier said that it has
seen thin crusts coming back to the
frozen pizza scene. "There are two
different extremes from the dough
processing side," said the vicepresident of the US division. "But
thin crusts are really just going back
to basics, because thin and crispy
products have been the predominant
crust in Europe for many years,"
"These thin crusts can be even
harder to sheet than products such
as crackers," said the vice-president,
"because with crackers you have retarding times that allow the dough
to become more sheetable. Some
of the doughs for thin and crispy
crusts are as difficult as anything
we've ever sheeted."
A US-based equipment manufacturer of a pizza dough extrusion
divider said that its double-auger
machines could be used to produce
dough balls or sheets and can handle stiffer doughs. The machines
can also accommodate a co-extrusion
system to produce pizza snacks such
as filled sticks and pockets. "We've
seen a lot of activity in this area,"
said a company representative.
The company's equipment also can

Topping systems accommodate high speeds and
ease sanitation.
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For more information, see Page 129

June 2006 / BAKING & SNACK / 73



http://www.ashworth.com

Baking & Snack - June 2006

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Contents
Baking & Snack - June 2006 - 1
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