METHOD AND APPARATUS FOR COOLING BREAD JUST AFTER BAKED
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United States of America Patent
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Issued Date -
Oct 22, 2009
app pub date -
Nov 4, 2005
filing date -
Nov 4, 2005
priority date (Note) -
Abandoned
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Abstract
is rendered highly humid with relative humidity of 60% or higher, as a result, cooling time is reduced, eating quality is maintained by preventing evaporation of water from the bread while it is cooled just after it is baked, process yield is increased resulting in a reduced processing cost, temperature in the center part of the bread is properly lowered so that the bread can be cut well without developing a rough cut surface.
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