Sliced bread mfr. - by inserting grid into dough in baking tin short of bottom, and restricting temp. after aroma formation

摘要

After the aroma has been produced by the baking process, the temp. is not allowed to rise above 95 degrees C (85 degrees C). The grid is pressed into the dough not quite to the bottom of the baking tin so that a crust (10 mm thick) joins the baked slices in the finished bread. The whole is sealed on leaving the baking oven. The sliced bread thus produced can be packed oven fresh without sterilisation or any mould preventative. Taste and aroma are thus not impaired.