| abstract |
Stale, coherent and friable bread crumbs and croutons are produced by a continuous multistage operation which does not require a separate staling step. Bread forming components are mixed in a continuous mixer under critically-controlled conditions and carbon dioxide or other gas is injected into the mixed components at a plurality of locations along the length of the mixer. The dough resulting from the mixer is subjected to baking and the baked product, usually after relatively rapid cooling, is comminuted to the required particle size. Flavor and textuere may be introduced using a yeast and enzyme ferment. |