At the beginning of the month, the company General Mills has filed a patent with the Patent office for registration of the formula prepared pizza dough gluten free, suitable for long-term storage, and methods of production formula, according to the company.

In a mixture of gluten-free flour are ingredients such as rice flour, tapioca starch, sorghum flour and millet flour, according to Food Business News. These ingredients creates a ready to bake pizza base with the taste, texture and rheological properties as the test with gluten; baked in the pizza crust has the organoleptic characteristics of pizza bases with gluten.

In some cases, the dough can be stored for some time in the fridge; in others, the dough is packaged as ready for baking.

The development augurs well for the company's brands Totino's/Jeno''s and Annie's that offer products frozen pizza and annually sell more than 300 million of frozen pizza, according to the web site of the company.

Over the past few months, General Mills has filed patents on the use of whey of the yogurt in the food products and on pancakes/waffles whole grain. Patent applications support the company's efforts to provide opportunities for a more useful power, and solve the problems in supply chains.

For example, the company is the national leader in Greek yogurt production, where by-product is used as a liquid agricultural fertilizer. The company aims to use a core material to increase the pH of the resulting neutralization product, for use in baking products, beverages, snacks and other products.