Industrial method for making ready-to-bake bread e.g. baguette, involves performing kneading operation, forming operation, fermentation operation, scarification operation, and freezing operation in industrial workshop

摘要

The method involves performing a kneading operation (PT3), a forming operation (FA3), a fermentation operation (FE3), a scarification operation (SC3), and a freezing operation (SU3) in an industrial workshop, where the operations are performed successively and independent of each other. A defrosting operation (DC3) and a baking operation (CU3) are performed in a programmed cooking oven at a point of sale. The kneading operation is performed with flour having high protein content and with yeast of about 0.4 to 1 percent of the quantity of the flour.