公开(公告)号：US20180132493A1

公开(公告)日：2018-05-17

申请号：US15812309

申请日：2017-11-14

申请人： SFC Global Supply Chain, Inc.

发明人： Rongxuan Cai ,  Pat Suprenant ,  Amber Kirckof

IPC分类号： A21D10/00 ,  A21D6/00 ,  A21D8/06 ,  A21D8/02 ,  A21D2/18

CPC分类号： A21D10/002 ,  A21D2/18 ,  A21D6/001 ,  A21D6/008 ,  A21D8/02 ,  A21D8/047 ,  A21D8/06 ,  A21D10/02

摘要： A bakery product is produced by mixing ingredients to produce a dough composition, the ingredients including water, flour, and thermostable yeast; making up a raw bakery product having a first volume from the dough composition; leavening, freezing, and baking the frozen raw bakery product to produce a finished bakery product. Leavening includes resting and not proofing or fermentation. After leavening and immediately prior to baking the raw bakery product has a second volume that is less than 150% of the first volume. The finished bakery product has a third volume that is at least 200% of the first volume. A packaged ready-to-bake frozen dough product includes a frozen dough product having a dough matrix; thermally stable yeast; and a plurality of air cells, at least 90% of the air cells being smaller than 4 mm, and a packaging including instructions to bake the dough without proofing or fermenting the dough.