Patent ID: 8597705

Claim:
An industrial method for producing decontaminated bakery products, wherein said method comprises the following: (1) preparing a dough by mixing the following ingredients in the absence of a chemical preservative of the E200 range: 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 selected from the group consisting of hydrogenated monosaccharides, hydrogenated oligosaccharides, hydrogenated isomaltulose, lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, and mixtures thereof; H. at least one breadmaking improver comprising glucono-delta-lactone (GDL) in combination with either an acid or acid salt; I. optionally, at least one low-sodium mixture of minerals,; and, J. optionally, one or more additives other than a chemical preservative of the E200 range; (2) shaping said dough; (3) fermenting said dough thus prepared; (4) at least partially baking said dough thus shaped; (5) optionally cooling the bread; (6) decontaminating the bread by pulsed-light treatment; (7) optionally slicing the bread; (8) packaging said bread, such that said bread exhibits a longer shelf life, defined by its Best Before Date, than a bread whose dough contains a chemical preservative of the E200 range and which is prepared according to steps (1) to (8) above.