An industrial method for producing decontaminated bakery products, in particular sandwich breads or the like, characterized in that it comprises the following essential, preferably consecutive, steps: Preparing a dough by mixing in particular the following ingredients: A. flour; B. water; C. optionally, added fat(s); D. at least one fermentation agent; E. NaCl; F. optionally, sugar(s); G. at least one filler chosen from hydrogenated monosaccharides and/or oligosaccharides, preferably from the group comprising: hydrogenated isomaltulose, lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, and mixtures thereof, maltitol being preferred; H. at least one breadmaking improver comprising an acid and/or acid salt and glucono-delta-lactone that the acid and/or acid salt of the breadmaking improver H is chosen from the group comprising acid preferments, preferably from the subgroup comprising dry leavens, pasty leavens or liquid leavens and mixtures thereof; I. optionally, at least one low-sodium mixture of minerals, preferably derived from milk; J. optionally, one or more additives; Shaping said dough, preferably using a mold; Fermenting said dough thus prepared; At least partially baking said dough thus shaped; Optionally cooling the bread; Decontaminating the bread by pulsed-light treatment; Optionally slicing the bread; Packaging, preferably into bags. Preparing a dough by mixing in particular the following ingredients: A. flour; B. water; C. optionally, added fat(s); D. at least one fermentation agent; E. NaCl; F. optionally, sugar(s); G. at least one filler chosen from hydrogenated monosaccharides and/or oligosaccharides, preferably from the group comprising: hydrogenated isomaltulose, lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, and mixtures thereof, maltitol being preferred; H. at least one breadmaking improver comprising an acid and/or acid salt and glucono-delta-lactone that the acid and/or acid salt of the breadmaking improver H is chosen from the group comprising acid preferments, preferably from the subgroup comprising dry leavens, pasty leavens or liquid leavens and mixtures thereof; I. optionally, at least one low-sodium mixture of minerals, preferably derived from milk; J. optionally, one or more additives; A. flour; B. water; C. optionally, added fat(s); D. at least one fermentation agent; E. NaCl; F. optionally, sugar(s); G. at least one filler chosen from hydrogenated monosaccharides and/or oligosaccharides, preferably from the group comprising: hydrogenated isomaltulose, lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, and mixtures thereof, maltitol being preferred; H. at least one breadmaking improver comprising an acid and/or acid salt and glucono-delta-lactone that the acid and/or acid salt of the breadmaking improver H is chosen from the group comprising acid preferments, preferably from the subgroup comprising dry leavens, pasty leavens or liquid leavens and mixtures thereof; I. optionally, at least one low-sodium mixture of minerals, preferably derived from milk; J. optionally, one or more additives; Shaping said dough, preferably using a mold; Fermenting said dough thus prepared; At least partially baking said dough thus shaped; Optionally cooling the bread; Decontaminating the bread by pulsed-light treatment; Optionally slicing the bread; Packaging, preferably into bags.