Batch bread preparing method, involves cooling baked batch bread at specific temperature, eliminating crust from bread, and cooling bread without crust at specific temperature for hardening surfaces of batch bread

摘要

#CMT# #/CMT# The method involves cooling a baked batch bread (1) at a specific temperature, and eliminating a lateral crust from the cooled batch bread. The batch bread without the crust is cooled at temperature that is lower than the former cooling temperature, in a ventilated enclosure (12) for hardening the surfaces of the batch bread, where the enclosure is cooled by a cryogenics while utilizing the liquid nitrogen or liquid carbon dioxide. The hardened batch bread is transversally sliced. #CMT#USE : #/CMT# Method for preparing a batch bread. #CMT#ADVANTAGE : #/CMT# The batch bread without the crust is cooled at the temperature for hardening the surfaces of the batch bread, so that the batch bread can be regularly sliced with the thickness of 9-15 millimeter in a rapid manner, thus increasing the production range of the batch bread. The batch bread is prepared in a simple, reliable and inexpensive manner. The method guarantees the safety at the microbiological level. #CMT#DESCRIPTION OF DRAWINGS : #/CMT# The drawing shows a schematic top view of a part of a preparation chain of a batch bread without crust and slice. 1 : Baked batch bread 2 : Slicing station 3, 9 : Cutting devices 11 : Additional cooling station 12 : Enclosure.