Method and apparatus for preventing cave-in of baked goods

摘要

Cave-in of the surface of a baked article is prevented by subjecting the baked article to an impact force when the interior temperature of the baked article is at most 5 DEG C lower than what it was upon completion of baking; said impact force having a value equivalent to at least the impact force which would be applied to the article if it were to fall under gravity onto a rigid surface from a height of 3 centimeters.