Baking method and associated apparatus

Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.

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426506, 426505, 426498, 99324, 99339, 99422, A23L 110

Patent

active

057765324

ABSTRACT:
In a baking method, a piece of dough is deposited on a substantially horizontal support surface provided with at least one perforation so that the piece of dough covers the perforation. The surface together with the piece of dough are moved into a heated enclosure, wherein the surface and the piece of dough are maintained for a predetermined period of time. During at least a portion of that period, steam is fed through the perforation so that at least some of the steam enters the piece of dough through a lower surface thereof. This method is implementable in a batch type baking process or a continuous conveyor process.

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patent: 5680956 (1997-10-01), Woodward et al.

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