Patent ID: 7014878
Filing Date: 2006-03-21
Classification: A21D,B65D

Abstract:
1. A fully baked bread product comprising a fully baked bread prepared with a dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to about 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water, wherein the fully baked bread is of a desired shape and has a water activity of about 0.80 to about 0.94 which gives the fully baked bread product a soft texture, wherein the soft texture can be maintained, when sealed in an inert atmosphere without the use of an anti-fogging agent and stored at refrigeration temperatures, for a period of at least 3 months.