Preproofed, frozen and 84% baked, crusty bread and method of mak

Details Preproofed, frozen and 84% baked, crusty bread and method of mak Preproofed, frozen and 84% baked, crusty bread and method of mak

1987-06-23

1988-11-29

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426496, 426497, 426498, 426511, 426524, A21D 600, A21D 1000, A21D 1002, A21D 1300

Patent

active

047880678

ABSTRACT:
A preproofed, and already partially baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. The shelf life of the product is commercially significant whether the product is in the frozen state or thawed and refrigerated or even thawed and retained at room temperature until ready to be baked. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a second injection of steam into the oven during partial baking of the product, which provides the end user with a completely sealed crusty bakery product that will not have the crust separate from the loaf. The injection of the steam is a second injection of steam and provides the product with about 20% or greater of moisture than a fully baked and then frozen product.

REFERENCES:
patent: 1169023 (1916-01-01), Embrey
patent: 1224492 (1917-05-01), Narobe
patent: 2204045 (1940-06-01), Meacham
patent: 2549595 (1951-04-01), Gregor
patent: 2767667 (1956-10-01), Spooner

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