Method of manufacturing baked farinaceous foodstuff products
AssigneeThe Milton Keynes Process Limited
InventorGraham John Andrews
Life of this patent
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Abstract
A method of manufacturing bread products comprises the sequential steps of subjecting dough pieces to baking, the baking conditions being such that the crumb of each piece is fully developed but not the crust thereof in order to obtain partially baked bread pieces; exposing the partially baked bread pieces to a vacuum cooling stage; and, after a delay, subjecting the partially baked bread pieces to further heating, whereby the crust is fully developed and baked bread products result.
Claims27
A method of manufacturing baked farinaceous foodstuff products comprising the steps of:
- a) subjecting dough pieces to baking, the baking conditions being so arranged that a crumb of each piece is fully baked, but a crust formation is incomplete, in order to obtain partially baked farinaceous foodstuff pieces,
- b) prior to wrapping, placing the partially baked farinaceous foodstuff pieces resulting from step (a), whilst still hot, into a vacuum cooling chamber in which a vacuum environment rapidly removes moisture and develops structure and strength of the crust of the foodstuff pieces, which are still partially baked, and, after a delay,
- c) subjecting the partially baked farinaceous foodstuff pieces resulting from step (b) to a further heating process whereby baked farinaceous foodstuff products result.
A method of manufacturing a partially baked farinaceous foodstuff product that is capable of being stored without freezing and subsequently heated to produce a fully baked moisture-containing farinaceous foodstuff product, the method comprising the steps of:
- a) subjecting dough pieces to baking, the baking conditions being so arranged that a crumb of each piece is fully baked, but a crust formation is incomplete, in order to obtain partially baked farinaceous foodstuff pieces,
- b) prior to wrapping, placing the partially baked farinaceous foodstuff pieces resulting from step (a), whilst still hot, into a vacuum cooling chamber in which a vacuum environment develops structure and strength of the crust of the foodstuff pieces in order to produce partially baked farinaceous foodstuff pieces which are in a condition suitable for storage and subsequent heating to produce a baked farinaceous foodstuff product.
A method of manufacturing a partially baked farinaceous foodstuff product that is capable of being stored without freezing and subsequently heated to produce a baked farinaceous foodstuff product, the method comprising the steps of:
- a) subjecting dough pieces to baking, the baking conditions being so arranged that a crumb of each piece is fully baked, but a crust formation is incomplete, steam being applied to maintain humidity and prevent dehydration of the crust, in order to obtain partially baked farinaceous foodstuff pieces,
- b) prior to wrapping, placing partially baked farinaceous foodstuff pieces resulting from step (a), whilst still hot, into a vacuum cooling chamber in which a vacuum environment rapidly removes moisture and develops structure and strength of the crust of the foodstuff pieces, in order to produce partially baked farinaceous foodstuff pieces which are in a condition suitable for storage and subsequent heating to produce a baked farinaceous foodstuff product.
A method of manufacturing baked moisture-containing farinaceous foodstuff products comprising the steps of:
- a) subjecting dough pieces to baking, the baking conditions being so arranged that a crumb of each piece is fully baked, but a crust formation is incomplete, in order to obtain partially baked farinaceous foodstuff pieces,
- b) prior to wrapping, placing the partially baked farinaceous foodstuff pieces resulting from step (a), whilst still hot, into a vacuum cooling chamber which rapidly removes moisture and develops structure and strength of the crust of the foodstuff pieces, which remain partially baked,
- c) after a delay, subjecting the partially baked farinaceous foodstuff pieces resulting from step (b) to a further heating process whereby baked farinaceous foodstuff products result, and
- d) wrapping the baked farinaceous products ready for sale.
A method of manufacturing baked moisture-containing farinaceous foodstuff products comprising the steps of:
- a) at a first baking location subjecting dough pieces to baking, the baking conditions being so arranged that a crumb of each piece is fully baked, but a crust formation is incomplete, in order to obtain partially baked farinaceous foodstuff pieces,
- b) prior to wrapping, placing the partially baked farinaceous foodstuff pieces resulting from step (a), whilst still hot, into a vacuum cooling chamber in which a vacuum environment removes moisture and develops structure and strength of the crust of the foodstuff pieces, which remain partially baked,
- c) distributing said partially baked farinaceous foodstuff pieces from said first location to a plurality of second baking locations remote from said first baking location and,
- d) at each of said second baking locations subjecting the partially baked farinaceous foodstuff pieces resulting from step (b) to a further heating process whereby baked farinaceous foodstuff products result ready for sale.
A method of manufacturing baked moisture-containing farinaceous foodstuff products comprises the steps of:
- a) subjecting dough pieces to baking at a first location, the baking conditions being so arranged that a crumb of each piece is fully baked, but a crust formation is incomplete, in order to obtain partially baked farinaceous foodstuff pieces,
- b) prior to wrapping, placing the partially baked farinaceous foodstuff pieces resulting from step (a), whilst still hot, into a vacuum cooling chamber which removes moisture, develops structure and strength of the crust of the foodstuff pieces and provides partially baked farinaceous products having staling retarding properties, and
- c) after a delay, subjecting the partially baked farinaceous foodstuff pieces resulting from step (b) to a further heating process at a second location whereby baked farinaceous foodstuff products result ready for sale and having substantially the same characteristics as conventionally baked farinaceous foodstuff product.
Dependencies are inferred from the claim text.