COMMERCIAL BAKERY SYSTEM INCLUDING PROCESS FOR RECONSTITUTION OF FROZEN RY FOODS

A commercial bakery system provides frozen bakery foods from a central bakery to retail sales outlets. At the retail sales outlet, the bakery foods are reconstituted by exposure to combined infrared and microwave energy for a predetermined period of time. Typically, the infrared ambient temperature...

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Main Authors CLARK, FRANK, SCHOONOVER, FLOYD D, STEIN, ERNEST W, MOYER, JOHN H, STONE, ERIC S. (DECEASED)
Format Patent
LanguageEnglish
French
Published 04.09.1979
Subjects
BAKERS' OVENS
BAKERY PRODUCTS
BAKING
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
MACHINES OR EQUIPMENT FOR BAKING
PREPARATION THEREOF
PRESERVATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:A commercial bakery system provides frozen bakery foods from a central bakery to retail sales outlets. At the retail sales outlet, the bakery foods are reconstituted by exposure to combined infrared and microwave energy for a predetermined period of time. Typically, the infrared ambient temperature is between 200.degree.-500.degree.F and the combined microwave and infrared power density is in the range of 0.1-0.92 watts per gram with an exposure time of approximately 0.5-7 minutes sufficient to reconstitute the bakery foods. The energy density for proper reconstitution is in the range of 0.25-2.10 watt minutes per gram. Bakery foods reconstituted under these conditions exhibit all the qualities of freshly prepared products.
Bibliography:Application Number: CA19760247977