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Apr-09-02 15:22 From- T-475 P.07/14 F-999 <br /> 06/30/99 WED L2: I! FAX <br /> Aad:salbn ai EaAµrMoa"cv3�.D�t.�aucA a!caroa+w4++Ps.RiG�■s. <br /> ►ia�t. 9m4sa an to a H~WER2(VWcamVF9t2)E cK+E.PmOW64 tarn <br /> „a Ii <br /> figure 3: Added panels mocItfied tho 4'x W canopy hco4 to act as a dedicated hand to <br /> ensure total effluent capture. <br /> Press Conditions <br /> The test p=as were Identical to those described in&Y t#O is 7,1.7.4 of ASTM designation <br /> F1817-97, Standnrd Test Method for the Pesforrnanca of Conveyor OvemO. Pi=a crusts are <br /> 124noh diameter, par-baked crust weiqhinj 4.9 t 0.2 Ib%ith a moisture content of 36%by <br /> weight. The pizza sauce is a simple, tomato-based sauce with a moisture content of 86%. <br /> PM=cheese is part-skim,50% moisture,shredded mozzarafla cheese. The pepperoni are pre- <br /> sGced with a moisture content of 3%. AN ingredients were verified for proper rnolshrre Content by <br /> gravimetric analysis_ <br /> The test pizzas were made in the following stetas: 0.25 ib of sauce spread on top of the Crust <br /> within 0.5 in of the edge, 0.375 lb of nheese uniformly over the sauce,and 0.10 lb (twenty-five <br /> slues) of pepperoni layered an top of the cheese, Ead1 p�zza has an aysr'age weight of 1.4 lb. <br /> The pre-made pizza were placed on sheet pans lined with freezer paper, sealed tightly with food <br /> flirt and tempered in a refrigerator at 40 t z°F for a minimum of 18 hours but less then 48 hours. <br /> A twr>-Step heating program provided the desired final pizza temperature and the best food <br /> quality. The recipe is a 2 minute program with an initial 50 seconds step at toil intensity and the <br /> DRAFT 6171199 4 <br />