Importance

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Abstract

An improved process for producing baked products such as breads and rolls is provided which gives the products an extremely long shelf life and essential batch-to-batch uniformity. Moreover, the process is susceptible to a high degree of automation, thereby lowering costs. Broadly speaking, the process of the invention is an improvement over conventional sponge methods and involves initially setting the sponge fraction at a temperature of about 72.degree.-80.degree. F. and a pH of 5.2-5.6; the sponge is fermented for a period of about 11/2-21/2 hours in order to elevate the temperature and reduce the pH of the sponge. The sponge is then cooled to eliminate yeast activity, and is mixed with dough fraction components to yield a final dough. The final mixed dough is quiescently held and proofed in an intermediate proofer for 6-8 minutes. Final processing involves molding, baking, cooling and packaging. The process is also characterized by a complete absence of synthetic yeast foods in the sponge fraction.

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First Claim