Nestec S.a.

Kraft Foods Holdings, Inc.

Kraft Foods Group Brands LLC

Societe Des Produits Nestle S.a.

Steven Paul Greiner

Uraiwan Tangprasertchai

Keith Eric Petrofsky

Amy Lynn Matusheski

Neil Edward Darin

Paul Andrew Cogley

Joseph R Brooks

Christopher P Guzowski

Peter Privert

Frank Arthur Cole

Barbara Sue Schwab

Amy L Gosselin

Derek Joseph Romeo

Amy Lynne Zettlemeyer

Paul A Cogley

Derek J Romeo

Richard William Livezey

Rachel Yost

Samira Mirarefi

Lisa A Foster

Keith E Petrofsky

Kristin N Dodd

Patricia Stockwell

Bernard William Conway, Iii

Amy Lynne Zettlemoyer

Rachel Michelle Yost

Amy L Hewitt

Frank Cole

Bernard William Conway

Neil E Darin

Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer.

Double-crusted pizza products, and methods for producing same

Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.

Microwaveable dough compositions

Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base it provided in the form of a shipping carton.

Multi-purpose food preparation kit

Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking. The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base is provided in the form of a shipping carton.

Susceptor tray

A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-dish frozen dinner product, a baking shield upstanding above the receptacle, and a shipping carton. Even more preferably, the baking shield is placed at the bottom of the receptacle containing the one-dish frozen dinner product and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same

Growing community of inventors

Mundelein, IL, United States of America

Steven Paul Greiner