Packed Dough Product with Barrier Interfaces
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Solution Overview
Problem
Conventional ready-to-use fresh dough products have a limited storage lifetime, leading to deterioration of organoleptic properties, increased refrigeration needs, logistical challenges, and unnecessary waste, as they become soggy, sticky, or hard during storage.
Innovation Solution
A packed dough product comprising stacked fresh dough pieces separated by barrier interfaces within a mold, which is refrigerated at temperatures between 0°C and 10°C, maintaining the dough's texture and quality for up to 14 days without freezing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If fresh dough pieces are stored for several days at refrigeration temperature, then the storage lifetime is extended, but the organoleptic properties deteriorate
Solution Approach 1:
The dough pieces are segmented and stacked vertically in a mold with barrier interfaces between them. This segmentation allows each dough piece to be separated from direct contact with others and the environment, preventing moisture transfer and contamination while extending storage life without compromising quality.
Solution Approach 2:
Barrier interfaces are introduced as intermediary elements between the dough pieces. These barriers prevent direct contact between dough pieces and the storage environment, reducing moisture loss, contamination, and unwanted fermentation, thereby maintaining organoleptic properties during extended storage.
2Quantity of substance
If a large number of dough pieces are stored for several days, then the refrigeration capacity requirement increases, but the logistics become more complex
Solution Approach 1:
Multiple dough pieces are merged into a single mold structure, stacked vertically with barrier interfaces. This combining approach allows multiple individual dough pieces to be stored together in an organized manner, reducing the total refrigeration capacity needed compared to storing them separately on multiple trays.
Solution Approach 2:
The dough pieces are nested within the mold structure, with each piece placed inside the mold and separated by barrier interfaces. This nesting arrangement maximizes space utilization and reduces the overall refrigeration volume required while maintaining easy access and simple logistics.
3Ease of operation
If dough pieces are placed apart from each other on trays, then the handling is easier, but the storage lifetime is limited
Solution Approach 1:
The storage arrangement transitions from a two-dimensional tray layout to a three-dimensional stacked configuration within the mold. This dimensional change allows dough pieces to be stored vertically rather than horizontally, increasing storage density and extending storage lifetime while maintaining ease of access and handling through the open top of the mold.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution extends the storage life of fresh dough products, reduces refrigeration capacity requirements, simplifies logistics, and minimizes waste by maintaining the dough's quality and texture, allowing for easier handling and longer storage intervals.
Implementation Method 1
a mold having a top open end, and at least one barrier interface; wherein the dough pieces are stacked on top of each other within the mold and separated by barrier interfaces
Implementation Method 2
which is refrigerated at temperatures between 0°C and 10°C, maintaining the dough's texture and quality for up to 14 days without freezing
Implementation Method 3
a mold having a top open end, and at least one barrier interface; wherein the dough pieces are stacked on top of each other within the mold
Data Source
AI summary
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising at least two ready-to-use, fresh dough pieces, a mold having a top open end and at least one barrier interface; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough- based foodstuff, particularly pizzas.