Part-baked bread vacuum-packed in protective gas - is inserted in pack whilst hot, and cooled by rapid evacuation to maximise shelf life

摘要

The process is intended for increasing the shelf life of partly baked and packed bread whereby, after partly baking, the bread is inserted into the pack, the pack then evacuated, a protective gas (e.g. carbon dioxide with or without nitrogen) introduced, after which the pack is sealed. The bread is inserted into the pack immediately after baking whilst still hot and is cooled by the subsequent evacuation, preferably to below 5 kPa within 10.s. The description contains details of tests using different bread preparation recipes, gas introduction and sealing methods, and storage conditions.