Process for the production of a soft bakery product storable at room temperature

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United States of America Patent

PATENT NO 11540521
APP PUB NO 20170215435A1
SERIAL NO

15416231

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Abstract

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A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

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Patent Owner(s)

Patent OwnerAddress
BARILLA G E R FRATELLI S P A43100 PARMA

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Buttini, Roberto Parma, IT 6 3
Ferrari, Corrado Parma, IT 11 1
Riboldi, Giancarlo Sorbolo, IT 4 7

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