The shelf life of packaged bakery prods., esp. pizzas, filled pizzas (pizza base with cheese, tomato, sardines etc.) etc., is improved by sealing the prod. immediately in a sterile, flexible, airtight, moisture-tight packaging material, after it has left the oven and while it is still at 85-90 degrees C. Each packaged prod. is then cooled within a specific time, esp. by forced cooling to ambient temp., and is then stored. Reduced space is necessary for cooling. The filling, e.g., cheese, penetrates less into the pizza than if a vacuum is applied. Shelf life is increased, up to 6 months. Improved flavour is obtd. when reheated, and the degree of pasteurisation when it is eaten is as good as that on leaving the oven.
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