Preproofed, partially-baked and frozen, crusty bread and method

Details Preproofed, partially-baked and frozen, crusty bread and method Preproofed, partially-baked and frozen, crusty bread and method

1988-08-05

1989-08-29

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426496, 426498, 426524, A21D 1002, A21D 1502, A23L 336

Patent

active

048616010

ABSTRACT:
A preproofed, and 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. 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 first and a second injection of steam into the oven during partial baking of the product, this provides the end user with a completely sealed crusty bakery product that will not have the crust separated from the loaf. The second injection of steam provides the product with about 20% or greater of moisture of a fully-baked 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
patent: 4788067 (1988-09-01), Seneau
Tressler et al. vol. 1, 1968, The Freezing Preservation of Foods, Avi Publishing Co., pp. 120-129.

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