Abstract

The invention relates to a method for producing organic bakery products by the following steps: • a) preparing a dough piece, in particular a bread or bread roll dough from at least the ingredients flour and/or wholemeal flour, water, salt and yeast; • b) shaping the dough piece; • c) proofing; •d) a first baking process of approximately 15 to 35 min to achieve dimensional stability for the subsequent baking step and to achieve browning, • during the first baking process baking for a short time between 230°-260°C including steam, • after approximately10 min continuing baking, while the temperature falls to 210°-190°C, until the first baking process d) is completed; • e) placing the bakery product in a film bag after the first baking process; and •f) sterilizing the bakery product in the film bag in a second baking process of approximately 10 to 30 min at approximately 160° to 230°C ,• during the second baking process, baking for a short time in the film bag at about 230°C and then continuing baking until the second baking process f) for sterilizing is terminated. A final baking for a short time takes place in a process step g) on the customer’s premises.

IPC Classes  ?

• A21D 8/06 - Baking processes
• A21B 3/13 - Baking-tinsBaking forms
• A21D 15/04 - Improving finished bakery products by heat treatment
• B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
• B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits