Patent ID: 6444244
Filing Date: 2002-09-03
Classification: A21D

Abstract:
A method for making a shelf-stable bread product comprising the steps of:(a) preparing pretzel dough; (b) exposing the pretzel dough to a hot water bath; (c) applying a water soluble browning agent on the surface of the pretzel dough; (d) baking the pretzel dough to make a bread product; (e) applying a top coat to the bread product, wherein said top coat simulates the fresh, glossy finish promoted by a traditional pretzel caustic bath dip while also eliminating the development of stickiness on the pretzel surface after packaging; (f) adhering salt to the surface of the bread product; and, (g) drying the bread product at a temperature below 60Â° C.; wherein the bread product has a final surface pH below 5.5.