Process:
The dough is prepared by mixing refined wheat flour (maida ), ghee, sugar, yeast and skimmed milk powder.
This dough is placed on a dough spreader/thinner where its surface is evened out to obtain a required thickness or diameter.
Now, cutting is done with cutters of different shapes and it is placed into aluminum cans with caps.
It is allowed to ferment for 20-30 mins and then placed in a hot air oven at 2500C for 5-6 mins and allowed to cool for some time.
Then, Tomato puree which is the gravy is layered over the surface of the pizza bread, which is followed by grated mozzarella cheese and toppings like corn, red and yellow bell pepper and fried onions.
Specifications for tomato puree- preparation with sound and ripe tomatoes with or without salt, spices and condiments, citric acid, malic acid, tartaric acid, lactic acid and L-ascorbic acid and permitted preservatives. Product should be incubated for 7 days at 370C without any signs of fermentation and total solids should be 9% by weight.
The vegetables are blanched in hot water and then used.
The pizza is covered with plastic film and gets compressed through shrink-wrap system and thus it is packed in cardboard boxes and stored at -180C
It is heated before consumption and then consumed.
Frozen pizza has a shell life of 3months
Saiyad Azar
B.tech ( Dairy Technologist)
