Preservable filled bakery product

摘要

Bakery products with fillings that keep well comprise :(A) a baked dough case having a water activity value of ca. 0.6-0.95 ; (B) a filling which is pasteurised and then introduced into (A) once it has been baked, having a water activity value of ca. 0.2-0.99 and pH of ca. 3.5-7 ; and (C) a moisture-proof packaging completely surrounding (A), leaving less than 1 % oxygen in the gas space between (A) and (C). Germ content in the product is less than 150/g at the time of packaging.