Packaging process for baked goods
US4769245A · kind A · utility
15Cited by
21References
26Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 4, 1986 |
| Grant date | Sep 6, 1988 |
| Priority date | — |
| Expiry date | Nov 4, 2006 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB65D85/36
- WIPO fieldHandling
- WIPO sectorMechanical engineering
Abstract
A method of packaging baked goods for commercial distribution is particularly suitable for brown and serve bakery products, which are more suscepticle to microbiological spoilage than fully baked products, and especially for brown and serve french bread, because the method alleviates the need for the addition of microbiological inhibitors while maintaining high product quality, the characteristics of European-style bread and long shelf life. Such advantages are achieved by packaging the product, while hot enough to inactivate microbial organisms, in a specially adapted container.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.