Patent ID: 6814993
Filing Date: 2004-11-09
Classification: A21D,G06Q

Abstract:
A method for producing and supplying just fresh-baked bread using frozen bread doughs, comprising:subjecting a quantity of the frozen bread doughs necessary for types of bread and number of breads to be consumed per a unit-time period to a thawing and a final proofing process, wherein the subjecting operation includes continuously carrying out the thawing process and the final proofing process of frozen bread doughs in a dough conditioner by raising an inner temperature of the dough conditioner from an initial temperature to a range of 17Â° C. to 40Â° C. at a raising rate of 0.1Â° C./min to 2Â° C./min while maintaining a difference between a dew point in the dough conditioner and a temperature on a bread surface to be within 20Â° C., and after the completion of the final proofing, lowering the inner temperature of the dough conditioner to a range of 5Â° C. to 15Â° C. at least at a lowering rate of 0.2Â° C./min while maintaining the difference between a dew point in the dough conditioner and a temperature on bread surface to be within at most 20Â° C; resting, after the thawings and final proofing process, the bread doughs in a standby mode at a temperature of 5Â° C. to 15Â° C. and a relative humidity of 60% to 98% in the same dough conditioner; and baking, after the resting, at least a part of the bread doughs rested in the standby mode in ovens under fixed baking conditions, wherein the baking includes presetting fixed baking conditions of the ovens at an upper flame temperature selected from 170Â° C. to 230Â° C. and a lower flame temperature selected from 180Â° C. to 260Â° C.