Method of packaging piecrust dough

Claim 1

The method of packaging a prepared dough mass that is to be subsequently reshaped by rolling within its packaging receptacle into crust form, including the steps of depositing the prepared dough mass between two thinly formed sheets of flexible material within which at least one of the sheets includes a plurality of air venting ports sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, extending the sheets outwardly from the dough mass to bring the sheets together, securing the sheets together in spaced relation to the dough mass and along a plane extending substantially through the center of the dough mass to form a receptacle about said dough mass, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the assembled dough mass and receptacle within a closable container.

Claim 2

The method of packaging a prepared dough mass that is to be subsequently reshaped by rolling within its packaging receptacle into crust form, including the steps of depositing the prepared dough mass between two thinly formed sheets of flexible material within which at least one of the sheets includes a plurality of air venting ports sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, extending the sheets outwardly from the dough mass to bring the sheets together, securing the sheets together in spaced relation to the dough mass and along a plane extending substantially through the center of the dough mass to form a receptacle about said dough mass, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the assembled dough mass and receptacle within a closable container.

Claim 7

The method of packaging a prepared dough mass that is to be subsequently rolled into crust form including the steps of securing thinly formed sheets of transparent flexible material together to define by their secured surfaces the configuration of a substantially circular wafer-like receptacle, incising into the receptacle a dough admitting port, depositing between the sheets of the receptacle by way of said port a prepared dough mass significantly smaller in diameter than said receptacle, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the assembly within a closable container.

Claim 8

The method of packaging a prepared dough mass that is to be subsequently rolled into crust form including the steps of securing thinly formed sheets of transparent flexible material together to define by their secured surfaces the configuration of a substantially circular wafer-like receptacle, incising into the receptacle a dough admitting port, depositing between the sheets of the receptacle by way of said port a prepared dough mass significantly smaller in diameter than said receptacle, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the assembly within a closable container.

Claim 14

The method of packaging a prepared dough mass that is subsequently to be reshaped by rolling within its packaging receptacle into thin pastry form, including the steps of positioning the dough mass to be packaged between two thinly formed sheets of flexible material of which one sheet is transparent and wherein within at least one sheet has been formed a plurality of air venting ports sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, securing the sheets together to form a substantially circular receptacle about the dough mass with the secured edge of the receptacle being significantly larger in diameter than the dough mass, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, compacting the assembly within a closely fitting container.

Claim 15

The method of packaging a prepared dough mass that is subsequently to be reshaped by rolling within its packaging receptacle into thin pastry form, including the steps of positioning the dough mass to be packaged between two thinly formed sheets of flexible material of which one sheet is transparent and wherein within at least one sheet has been formed a plurality of air venting ports sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, securing the sheets together to form a substantially circular receptacle about the dough mass with the secured edge of the receptacle being significantly larger in diameter than the dough mass, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, compacting the assembly within a closely fitting container.

Claim 21

The method of packaging a prepared dough mass that is subsequently to be reshaped by rolling within its packaging receptacle into piecrust form including the steps of placing the prepared dough mass to be packaged upon a thinly formed sheet of flexible material, extending over the dough mass a second thinly formed sheet of flexible material with at least one of said sheets being transparent, extending the sheets outwardly from the dough mass and securing the sheets together in spaced relation to the dough mass in a manner to form by said secured surfaces of said sheets the edge of a substantially circular receptacle inclosing said dough mass and of which the sides of the receptacle are substantially the same size and configuration and from the interior of the receptacle extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and tightly about the said dough mass, compacting the assembled dough mass and receptacle and inclose within a closely fitting container.

Claim 22

The method of packaging a prepared dough mass that is subsequently to be reshaped by rolling within its packaging receptacle into piecrust form including the steps of placing the prepared dough mass to be packaged upon a thinly formed sheet of flexible material, extending over the dough mass a second thinly formed sheet of flexible material with at least one of said sheets being transparent, extending the sheets outwardly from the dough mass and securing the sheets together in spaced relation to the dough mass in a manner to form by said secured surfaces of said sheets the edge of a substantially circular receptacle inclosing said dough mass and of which the sides of the receptacle are substantially the same size and configuration and from the interior of the receptacle extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and tightly about the said dough mass, compacting the assembled dough mass and receptacle and inclose within a closely fitting container.

Claim 28

The method of packaging a prepared dough mass wherein the dough mass is to be subsequently reshaped by rolling into crust form within the package including the steps of, positioning the dough mass between two thinly formed sheets of flexible material at least one of which is transparent, extending the sheets outwardly from the dough mass and secure the sheets together in spaced relation to the dough mass along a plane extending substantially through the center of the dough mass to form a receptacle inclosing the said dough mass, forming within said receptacle at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle removing substantially all air from within said receptacle to bring the inner surfaces of the receptacle together and closely about the said dough mass, inclosing the dough mass and receptacle within an inclosing container.

Claim 29

The method of packaging a prepared dough mass wherein the dough mass is to be subsequently reshaped by rolling into crust form within the package including the steps of, positioning the dough mass between two thinly formed sheets of flexible material at least one of which is transparent, extending the sheets outwardly from the dough mass and secure the sheets together in spaced relation to the dough mass along a plane extending substantially through the center of the dough mass to form a receptacle inclosing the said dough mass, forming within said receptacle at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle removing substantially all air from within said receptacle to bring the inner surfaces of the receptacle together and closely about the said dough mass, inclosing the dough mass and receptacle within an inclosing container.

Claim 34

The method of packaging a prepared dough mass wherein the dough mass is subsequently to be reshaped by rolling within its package into crust form including, the steps of positioning the dough mass to be packaged between two thinly formed sheets of flexible material of which at least one sheet is transparent, compacting the sheets together and closely about the dough mass, securing the sheets together in an outwardly spaced relation to the dough mass to form a substantially circular closed receptacle about the dough mass and with the diameter of the receptacle being significantly larger than the diameter of the dough mass and into which extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptable without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, compacting the receptacle and dough mass within a closely fitting container.

Claim 35

The method of packaging a prepared dough mass wherein the dough mass is subsequently to be reshaped by rolling within its package into crust form including, the steps of positioning the dough mass to be packaged between two thinly formed sheets of flexible material of which at least one sheet is transparent, compacting the sheets together and closely about the dough mass, securing the sheets together in an outwardly spaced relation to the dough mass to form a substantially circular closed receptacle about the dough mass and with the diameter of the receptacle being significantly larger than the diameter of the dough mass and into which extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptable without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, compacting the receptacle and dough mass within a closely fitting container.

Claim 40

The method of packaging a prepared dough mass that is to be subsequently rolled within the package into pastry form including the steps of securing thinly formed sheets of flexible transparent material together to define by the secured together surfaces of the sheets a wafer-like receptacle having therein a dough admitting slot, extending through the sheets of the receptacle adjacent the secured together surfaces of said sheets a plurality of air venting ports, depositing within the receptacle by way of said dough admitting slot and in inwardly spaced relation to said secured together surfaces the dough mass to be packaged, sealing closed said dough admitting slot, removing substantially all air from within the receptacle to bring the inner surfaces of the sheets of the receptacle together and closely about the dough mass, compact the assembly and inclose within a closely fitting container.

Claim 41

The method of packaging a prepared dough mass that is to be subsequently rolled within the package into pastry form including the steps of securing thinly formed sheets of flexible transparent material together to define by the secured together surfaces of the sheets a wafer-like receptacle having therein a dough admitting slot, extending through the sheets of the receptacle adjacent the secured together surfaces of said sheets a plurality of air venting ports, depositing within the receptacle by way of said dough admitting slot and in inwardly spaced relation to said secured together surfaces the dough mass to be packaged, sealing closed said dough admitting slot, removing substantially all air from within the receptacle to bring the inner surfaces of the sheets of the receptacle together and closely about the dough mass, compact the assembly and inclose within a closely fitting container.

Claim 46

The method of packaging a prepared dough mass that is to be subsequently rolled within its package into crust form including the steps of securing together thinly formed sheets of transparent material into a substantially circular configurated wafer-like receptacle, extending through a sheet of the receptacle a dough admitting slot, extending through the receptacle in close adjacency to the secured edge of the receptacle a plurality of closely spaced ports, depositing within the receptacle by way of said slot the dough mass to be packaged with the dough mass being significantly smaller in configuration than the receptacle, sealing closed the dough admitting slot, removing substantially all the air from within the receptacle and inclosing the assembly within a closable container.

Claim 47

The method of packaging a prepared dough mass that is to be subsequently rolled within its package into crust form including the steps of securing together thinly formed sheets of transparent material into a substantially circular configurated wafer-like receptacle, extending through a sheet of the receptacle a dough admitting slot, extending through the receptacle in close adjacency to the secured edge of the receptacle a plurality of closely spaced ports, depositing within the receptacle by way of said slot the dough mass to be packaged with the dough mass being significantly smaller in configuration than the receptacle, sealing closed the dough admitting slot, removing substantially all the air from within the receptacle and inclosing the assembly within a closable container.

Claim 52

The method of packaging a prepared dough mass that is subsequently to be reshaped by rolling in its packaging receptacle into crust form including, the steps of depositing the dough mass to be packaged between two thinly formed sheets of flexible material of which at least one sheet is transparent and at least one sheet includes a plurality of air venting ports sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, forming a substantially circular seal securing the sheets together to form a substantially circular receptacle about the dough mass with the sides of the receptacle being substantially the same size and configuration and with the diameter of the receptacle being significantly larger in diameter than the dough mass, removing substantially all the air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the assembly within a closely fitting container.

Claim 53

The method of packaging a prepared dough mass that is subsequently to be reshaped by rolling in its packaging receptacle into crust form including, the steps of depositing the dough mass to be packaged between two thinly formed sheets of flexible material of which at least one sheet is transparent and at least one sheet includes a plurality of air venting ports sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through these ports during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, forming a substantially circular seal securing the sheets together to form a substantially circular receptacle about the dough mass with the sides of the receptacle being substantially the same size and configuration and with the diameter of the receptacle being significantly larger in diameter than the dough mass, removing substantially all the air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the assembly within a closely fitting container.

Claim 59

The method of packaging prepared dough that is to be subsequently to be reshaped by rolling within its package into the configuration of the package including the steps of compacting the prepared dough into a wafer-like mass, depositing said wafer-like dough mass between two thinly formed sheets of flexible material of which at least one sheet is transparent, securing the sheets together to form a substantially circular receptacle about the dough mass of significantly larger diameter than the dough mass and into which extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, and with the sheets forming the sides of the receptacle being of substantially the same size and configuration, removing substantially all the air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the dough mass and receptacle within a closely fitting container.

Claim 60

The method of packaging prepared dough that is to be subsequently to be reshaped by rolling within its package into the configuration of the package including the steps of compacting the prepared dough into a wafer-like mass, depositing said wafer-like dough mass between two thinly formed sheets of flexible material of which at least one sheet is transparent, securing the sheets together to form a substantially circular receptacle about the dough mass of significantly larger diameter than the dough mass and into which extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, and with the sheets forming the sides of the receptacle being of substantially the same size and configuration, removing substantially all the air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the dough mass, inclosing the dough mass and receptacle within a closely fitting container.

Claim 65

The method for packaging a prepared dough mass that is to be subsequently reshaped by rolling within its package into crust form including the steps of depositing the dough mass between two thinly formed sheets of transparent material, extending the sheets outwardly from the dough mass and securing the sheets together in spaced relation to said dough mass to form a substantially circular receptacle inclosing the dough mass and into which extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the surface of the dough mass, compacting the assembly within an inclosing receptacle.

Claim 66

The method for packaging a prepared dough mass that is to be subsequently reshaped by rolling within its package into crust form including the steps of depositing the dough mass between two thinly formed sheets of transparent material, extending the sheets outwardly from the dough mass and securing the sheets together in spaced relation to said dough mass to form a substantially circular receptacle inclosing the dough mass and into which extends at least one air venting port sufficiently small as to allow the passage of air into and from the receptacle without allowing the viscus dough material extruding excessively from the receptacle through the port during a normal dough rolling operation and during such time as relatively high pressures are applied to the dough within the receptacle, removing substantially all air from within the receptacle to bring the inner surfaces of the receptacle together and closely about the surface of the dough mass, compacting the assembly within an inclosing receptacle.