US Patent:
20030211215, Nov 13, 2003
Inventors:
John Correll - Canton MI, US
Andrew Bounas - Milton MA, US
International Classification:
A21D010/00
Abstract:
A method and system whereby a pizza company that makes pizzas from dough balls can create and control an optimal rate of proofing development for a plurality of dough balls disposed in various points, or stages, of proofing development. The method comprises the steps of (1) providing a computer-based dough ball management algorithm incorporating a dough ball proofing-progression measurement system, (2) periodically transmitting into the algorithm one or more dough ball usage values and one or more dough ball proofing-point inventory values, (3) periodically receiving computer-generated dough ball management information from the algorithm, and (4) based on the information, moving a particular quantity of dough balls of a particular point of proofing development from a refrigerated environment to a warm-air environment, resulting in the dough balls reaching a level of optimal proofing development by the time that they're needed for making into pizzas. A system associated with the method is disclosed, that system typically comprising a refrigerated inventory of dough balls disposed in a sub-target point of proofing development, a computer system, and a particular dough ball management algorithm residing in the computer system.
