Patent ID: 8597702

Claim:
A method for improving the shelf life of a baked edible product, the method having sequential steps consisting of: lining a container having an open top defining an upper lip with a flexible sheet material; packing the container with a dough positioned inside the flexible sheet material; fermenting and rising the dough into adjacency with the upper lip; baking the container with the dough in an oven heated to between 162° and 168° C. for between 25 and 40 minutes thereby changing the dough into an edible product; removing the container with the edible product from the oven and folding the sheet material over the edible product adjacent to the upper lip; inverting the container and placing the open top of the container into contact with a surface within the oven thereby sealing the upper lip to the surface; baking the container and the edible product at not greater than 165° C. for between 1 and 3 minutes; removing the container and the edible product from the oven for cooling while maintaining sealed contact between the upper lip of the container and the surface; and removing the container and contents from the surface within a clean booth and sealing the container within the clean booth.