CA1117814A

CA1117814A - Bread product and preparation process of same

Info

Publication number: CA1117814A
Application number: CA000312409A
Authority: CA
Inventors: Gerard Joulin
Original assignee: Individual
Current assignee: Individual
Priority date: 1977-10-21
Filing date: 1978-09-29
Publication date: 1982-02-09
Also published as: DE2819752A1; FR2406392A1; ZA785874B; GB2005980B; GB2005980A; AU4065078A; NL7810546A; CH635482A5; BE871229A; ES474819A1; LU80357A1; JPS54101454A; IT7828979A0; FR2406392B1; IT1099418B; AU525988B2

Abstract

Procédé d'obtention d'un produit panifié, selon lequel on forme une pâte à base de farine, d'eau et de levure, que l'on pétrit et façonne en pâtons, qui sont soumis à cuisson après fermentation, caractérisé en ce que lesdits pâtons sont soumis à une cuisson partielle arrêtée après structuration mais avant coloration, après quoi les pâtons ainsi partiellement cuits sont mis sous un vide au moins partiel, dégazés et emballés puis soumis, alors qu'ils se trouvent dans leurs emballages, à un traitement thermique apte à assurer leur stérilisation.Process for obtaining a bread product, according to which a dough based on flour, water and yeast is formed, which is kneaded and shaped into dough pieces, which are subjected to cooking after fermentation, characterized in that said dough pieces are subjected to a partial cooking stopped after structuring but before coloring, after which the dough pieces thus partially cooked are placed under an at least partial vacuum, degassed and packaged then subjected, while they are in their packaging, to a treatment thermal capable of ensuring their sterilization.

Description

La l)r~sente invention concerne un n~oduit panifié et s~n procéd~ d r~lisation.

On sait que les produits panifies et notamment les pains dits "fran~ais" ont tendance à rass~r rapidement. ~insi, si l'on a fait une provision trop ample de ces produits, on est obligé soit de ]es consommer rassis, soit de les jeter. On peut tenter de les ré-chauffer au four avant de les consommer, mais alors ils se dess~-chent, sont trop ~its et leur consommation n'est guère agréable.
Par suite, on a tendance ~ n'acquerir que la quantité de produits p~inifiés que l'on va consommer dans la journée afin d'éviter des rebuts et l'on peut etre pris au depourvu, si la consommation estimee est inf~rieure à la consommation réelle. Ce ~enre de situa-tion se presente souvent aux restaurateurs qui ne connai.ssent ja-mais avec précision la consornmation de leur client~le~et qui, en consequence, achètent trop ou trop peu de pains.

La presente invention a po~r objet de rem~dier à cette situation et`de creer un produit panifié de bonne conservation, donc que l'on peut acqu~rir d'avance en vue de besoins futurs,et auquel, par une operation simple effectuee au moment de la consommation ou quelciue temps avant, on peut donner l'aspect, la consistance et la saveur d'un produit panifié ~rais. On con~oit aisément que ce produit panifie selon l'invention peut soit remplacer les pains frais, soit servir de tam~on dans la consommation usuelle de ceux-ciOAlnsi, il est possible d'acheter le minimum de pains frais, corr~spondant à la consommation minimale estimee afin d'eviter des rebuts, puis que, en cas de consor~mation sup~rieuxe, on pourra rapidement pr~pa-rer le produit panifie selon l'invention.
.
A cet effet, conformement ~ l'invention~ le ~roc~d~ de fabrication d'un produit panifie de longue conservation auquel on peut donner de façon simple et rapide l'aspect, la consistance et la saveur d'un produit panifi~ frais,proc~d~ selon lequel on forme une p~te à base de farine, d'eau et de levure que l'on petrit et façonne en pâtons qui sont soumis ~ cuisson apres fermentation, est remar-quable en ce qu!e lesdits patons sont soumis ~ une cuisson partielle arret~e apr~s structuration, mais avant coloration9 apres quoi les pâtons ainsi partiellement cuits sont ml-s so~ un vide aur~ins partiel,dc~az~s et ,,,,,~, ~

B~
e~balles, puis soumis, alors qu'ils se trouvent d~ns leurs emballages, à un traitement thermique apte à assurer leur sté-rilisation. La cuisson peut être avantageusement arretee lorsqu~
la temperature du coeur des patons est au moins égale a 70C
environ et au plus égale ~ 100C environ.
On obtient ainsi des patons partiellement cuits qui, dans leurs emballages, peuvent être conservés pendant plusieurs mois.
Ces p~tons partiellement cuits présentent une croate mince tres peu colorée. De tels p~tons ne pourraient normalement pas se conserver et ils moisiraient en moins de 48 heures. Grâce au fait que, selon l~invention, on les emballe sous un vide au moins partiel et on les soumet au traitement thermique précite, les pâtons partiellement cuits peuvent se conserver longtemps dans leurs emballa~es. Pour augmenter encore la durée de conser-vation des pâtons précuits, il est avantageux q~'une ambiance d'un gaz neutre règne dans les emballages.

Ainsi, pour obtenir un produit panifié frais, on retire les patons partiellement cuits de leurs emballages, apres qu'on les ait éventuellement conservés dans ceu~-ci pendant une periode pouvant aller jusqu'à plusie~urs mois, puis on les soumet à un complement de cuisson.

Il est avantageux que la duree de cuisson partielle des pâtons soit approximativement égale a la moitié du temps-total de cuisson continue qui serait normalement necessaire pour obtenir le produit panifié et que la durée du complément de cuisson des pâtons soit approximativement éyale à la moitié du temps total de cuisson continue qui serait nécessaire pour obtenir le produit~panifie.

Le complement de cuisson peut être effectué ~ une température de l'ordre de 250C.

D'autres caractéristiques et avantages- de l'invention ressortiro de la description qui suit.

La figure 1 représente une vue en élévation latérale d'une chaîne de conditionnement et de traitement thermique pour la mise en oeuvre du procéde selon l'invention.

7~
La figure 2 represente en perspective une vue du prod~it condition-né et terminé.

Pour mettre en oeuvre le procéde selon l'invention, on commence par préparer et travailler de la pate de fa~on usuelle et on forme des patons.

Ces patons sont alors partiellement cuits,jusqu'après structu-ration, mais avant coloration. Dans le cas de patons destines à
la réalisation de pains "français", la cuisson est arrêtée lorsque la température de leur coeur atteint 70C environ. Selon la methode de réalisation connue de tels pains,le temps de cuisson continue est generalement de l~ordre de 18 à 20 minutes, à une temperature de l'ordre de 250C à 300C.Selon I'invent.ion,dans les mêmes conditions de cuisson, le te~lps de cuisson continue est de l'ordre de 10 ~ 12 minutes.
~ . .
Les patons partiellement cuits et presentant une couleur pale, presque blanche, sont alors conditionnés et emball~s comme décrit ci-dessous et ils peuvent ainsi être conservés plusieurs mois.

Le dispositif montré par la figure 1 et destiné au conditionnement et à l'emballage desdits pâtons partiellement cuits, comporte, de façon connue en soi~un conformateur 1 sur lequel est amene un film continu 2 d'une matière synthétique thermosoudable del-vré
depuis la bobine 3; ce film après passage sur le conformateur forme une gaine tubulaire 4 qui est acherninée en continu~ depuis le conformateur 1 ~usqu'au dispositif de scellement 5. ~es bords de la gaine qui se rejoignent apres passage sur le conformateur 1 sont soudes~par passage sur un rail median et inférieur de soudage de type connu. L'espace intérieur de la gaine, entre le conforma-teur 1 et le dispositif de soudage 5, s'etend sur ùne longueur assez grande afin de realiser les conditions d'etancheite suffi-santes permettant la mise sous vide des patons au niveau du disposi tif de fenQeture et de scellement transversal 5.

Les patons 7,8,9,10 sont acheminés a intervalles réguliers par un transporteur 12 jusque dans l'espace intérieur de la gaine 4, èn passant par l'orifice formé par l'entrée du conformateur l; dans ces conditions les patons 7,8,9,10 cheminent en synchronisme avec ,.. _. r la gaine depuis le conformateur jusqu'au dispositif de scelle-ment transversal 5. :.

Dans l'espace lntérieur de la gaine est prévue une pipette ou tubulure 13 se terminant à son ex-trémité par un bec de pré~é-rence évasé et aplati 1~, situé dans l'espace intérieur de la gaine et dans la ~one precédant immediatement le dispositif de scellement transversal 5.

.
La pipette ou tubulure 13 sort de l'espace intérieur de la gaine en passant par l'orifice du conformateur 1 et elle aboutit 1~ à une vanne à trois voies 16, connectée d'un côté ~ une tubulure 15 ahoutissant à une source de vide et de l'autre à une seconde tubulure 15' aboutissant ~ une source de gaz neutre, 'tel que de l'azote et du CO2.

Le dispositif de scellement transversal 5 se compose de deux convoyeurs superieur 17 et inférieur 18 maintenus et entraines par les rouleaux 19,19',20,2P', les convoyeurs etant CGnStitUeS
d'une bande r.evêtue d'une matièrè anti-adherente et ~ormant ~ -coussin d'amortissement, par exemple une mousse d'une mati~re synthétique; chacun des convoyeurs supérieur 17 et inférieur 18 The l) resent invention relates to a bread-baked product and a process realization.

We know that bread products and in particular so-called breads "French" tend to quickly reassemble. ~ so, if we did too large a supply of these products, we are obliged either to ] consume it stale, or throw it away. We can try to re-heat in the oven before eating them, but then they dry up ~ -are expensive, too expensive and their consumption is not very pleasant.
Consequently, we tend to acquire only the quantity of products p ~ inified that we will consume during the day to avoid scrap and one can be caught off guard if consumption estimated is lower than actual consumption. This ~ enre of situa-tion is often presented to restaurateurs who do not know but precisely the consumption of their client ~ the ~ and who, in therefore, buy too many or too few breads.

The present invention has po ~ r to remedy ~ dier this situation and create a bread product with good conservation, so that we may acquire in advance for future needs, and to which, by a simple operation performed at the time of consumption or whatever time before we can give the appearance, consistency and flavor of a bread product ~ rais. We easily understand that this product bread according to the invention can either replace fresh breads, either serve as a tam ~ on in the usual consumption of theseOAlnsi, it is possible to buy the minimum amount of fresh breads, corresponding at the estimated minimum consumption in order to avoid waste, then that in case of higher consumption, we can quickly prepare rer the bread product according to the invention.
.
To this end, according to ~ the invention ~ the ~ roc ~ d ~ manufacturing a long-life bread product that can be given quickly and easily the appearance, consistency and flavor of a fresh bread product, a process according to which a paste is formed made from flour, water and yeast which are kneaded and shaped in dough pieces which are subjected to cooking after fermentation, is noted quable in that! said patons are subjected to partial cooking stops after structuring, but before coloring9 after which the dough thus partially cooked are ml-s so ~ a vacuum aur ~ ins partial, dc ~ az ~ s and ,,,,, ~, ~

B ~
bales, then submitted, while they are in their packaging, heat treatment capable of ensuring their sterility stabilization. Cooking can advantageously be stopped when ~
the temperature of the core of the patons is at least equal to 70C
about and at most about ~ 100C.
This produces partially baked patons which, in their packaging can be kept for several months.
These partially cooked p ~ tones have a very thin Croatian little colored. Such p ~ tons could not normally keep and they will mold in less than 48 hours. Thanks to according to the invention, they are packed under vacuum at less partial and they are subjected to the aforementioned heat treatment, partially cooked dough pieces can be kept for a long time in their packaging. To further increase the shelf life vation of the precooked dough pieces, it is advantageous q ~ 'an atmosphere neutral gas prevails in the packaging.

Thus, to obtain a fresh bread product, we remove the partially cooked patons from their packaging, after being may have kept in this case for a period up to several months, then we submit them to a cooking complement.

It is advantageous that the partial cooking time of the dough pieces is approximately equal to half the total time of continuous cooking which would normally be required to obtain the bread product and that the duration of the baking supplement dough pieces is approximately equal to half the time total continuous cooking that would be required to obtain the product ~ bakes.

The additional cooking can be done at a temperature of the order of 250C.

Other characteristics and advantages of the invention stand out of the following description.

Figure 1 shows a side elevational view of a packaging and heat treatment chain for implementation of the method according to the invention.

7 ~
Figure 2 shows in perspective a view of the prod ~ it condition-born and finished.

To implement the method according to the invention, one begins by preparing and working dough in the usual way and forming patons.

These patons are then partially cooked, until after structu-ration, but before coloring. In the case of patons intended for making "French" breads, baking is stopped when the temperature of their heart reaches approximately 70C. According to the known method of making such breads, the baking time continuous is usually in the order of 18 to 20 minutes, at a temperature of the order of 250C to 300C. According to the invention, in the same cooking conditions, the te ~ lps of continuous cooking is in the order of 10 ~ 12 minutes.
~. .
The partially cooked patons and presenting a pale color, almost white, are then packaged and packed as described below and they can thus be kept for several months.

The device shown in Figure 1 and intended for packaging and in the packaging of said partially cooked dough pieces, comprises, in a manner known per se ~ a shaper 1 on which is brought a continuous film 2 of a del-vré heat-sealable synthetic material from coil 3; this film after passing over the conformator forms a tubular sheath 4 which is continuously conveyed ~ from the former 1 ~ until the sealing device 5. ~ es edges of the sheath which join after passing over the conformator 1 are welded ~ by passage on a middle and lower welding rail of known type. The inner space of the sheath, between the conforma-tor 1 and the welding device 5, extends over a length large enough to achieve sufficient sealing conditions health allowing the evacuation of the patons at the level of the disposi cross-fencing and sealing 5.

The 7,8,9,10 pins are routed at regular intervals by a conveyor 12 into the inner space of the sheath 4, then passing through the orifice formed by the inlet of the shaper l; in these conditions the 7,8,9,10 patons travel in synchronism with , .. _. r the sheath from the conformator to the sealing device transverse ment 5.:.

In the interior space of the sheath is provided a pipette or tubing 13 ending at its ex-end by a pre spout ~ é-rence flared and flattened 1 ~, located in the interior space of the sheath and in the ~ one immediately preceding the device transverse sealing 5.

.
The pipette or tubing 13 leaves the interior space of the sheath passing through the orifice of the shaper 1 and it ends 1 ~ to a three-way valve 16, connected on one side ~ a pipe 15 astonishing at a vacuum source and the other at a second tubing 15 'leading to a neutral gas source, such as nitrogen and CO2.

The transverse sealing device 5 consists of two upper 17 and lower 18 conveyors held and driven by the rollers 19,19 ', 20,2P', the conveyors being CGnStitUeS
of a strip r. coated with a non-stick material and ~ orming ~ -cushioning cushion, for example a foam of a material synthetic; each of the upper 17 and lower 18 conveyors

2~ comporte des barrettes de thermosoudure transversales 21,22 et 21',22'. Ces barrettes sont disposées transversalement et elles sont symétriques d'un convoyeur à l'autre en sorte qu'elles viennent en concordance, ainsi qu'on le voit sur la figure ~
et emprisonnent entre elles la section transversale de la gaine 14;
ces barrettes assurent par consequent le contact et l'échauffe-ment, en vue`de sa thermosoudure, de la paroi de la gaine et les deux barrettes formant machoires de thermosoudure accompa-gnent la gaine pendant le temps correspondant à un demi parcours, ; c'est-à-dire à un aller du convoyeur, le retour des ~arrettes de leur position aval vers leur position amont étant assuré par la partie extérieure du convoyeur.

Dans ces conditions les barrettes reviennent ~ intervalles régu-liers en concordance ~ l'entrée du dispositif de scellement et elles sont rapprochées l'une de l'autre jusqu'à venir emprisonner la section transversale de la paroi de la gaine en assurant t . 2 ~ has transverse heat sealing strips 21.22 and 21 ', 22'. These bars are arranged transversely and they are symmetrical from one conveyor to another so that they come in concordance, as can be seen in the figure ~
and trap between them the cross section of the sheath 14;
these bars therefore ensure contact and heating ment, in view of its heat sealing, of the wall of the sheath and the two bars forming jaws of heat seal accompanied hinder the sheath during the time corresponding to a half course, ; that is to say one way from the conveyor, the return of ~ arrows from their downstream position to their upstream position being provided by the outer part of the conveyor.

Under these conditions the bars return at regular intervals.
tie in correspondence ~ the entry of the sealing device and they are brought together until they come to imprison the cross section of the wall of the sheath ensuring t .

3~
la fermeture de cette derni~re ~ intervalles r~guliers et en conformant ainsi des sacs indivlduels contenant un ou plusieurs patons.

La pi~ette ou tubulure 13 est mise alternativement, gr~ce ~
la manoeuvre de la vanne ~ trois voies 16, avec la source de vide par la tubulure 15 et avec la source d'injection de gaz tel que l'azotè 15';la manoeuvre de la commande ~ trois voies est automatique et elle est commandée par un relais d'asser-vissement de type électrique, pneumatique ou autre en sorte que la manoeuvre de la vanne ~ trois voies intervienne ~ des périodes regulières correspondant au mouvement des barrettes de thermosoudure transversales constituant le dispositif de fermeture des sacs.

Ainsi pcndant la plus grande partie d'un cycle correspondant a la formation d'un sac, la pipette 1~ est mise en communica-tion par la vanne ~ trois voies avec la source de vide; dans ces conditions la zone de la ga.ine situ~e immédiatement en amont du dispositif de scellement, c'est-~-dire la zone située sous le bec ~vasé 14 est mise sous vide partiel.

En effe~, les pfitons qui sont situés en attente-dans l'espace interieur de la gaine depuis le dispositif de scellement 5 jusqu'au conformateur 1, remplissent sensiblement la section transversale de la gaine et constituent ainsi des tampons ou écrans d'etanchéite suffisants s'opposant ~ l'arriv~e immediate d'air exterieur compensant la mise sous vide; on obtient ainsi dans l'espace interieur de la gaine situe imm~-diatement avant la zone de fermeture un vide partiel suffisant pour les besoins du conditionnement; dans cette phase du cycle le bec 14 aspire une grande partie de l'air ~ l'interieur de la 3 gaine en d~gazant ainsi la matiare poreuse que constituent les pâtons contenus et en éliminant une g.rande partie de l'oxygene atmosphérique present dans les cellules desdits pâtons.

., ~ ,. --. ., Ensuite, dans la phase ultérieure qui correspond à la fin du cycle cle formation du sac, les mâchoires formées par les barrettes de thermosoudure 22,22' sont alors prêtes a enserrer les parois de la gaine en se refermant et en refermant par la même le sac en formation; à ce stade, la vanne à trois voies 16 met en communica-tion, pour une p~riode de temps limitée, la pipette intérieure 13 avec la source d'azo-te 15' et on aboutit alors à une réinjection d'azote au sein de la gaine dans une zone correspondant au sac qui va se- refermer; dans ces conditions lorsque les machoires ou barrettes de thermosoudure 22,22' se rejoignent en refermant le sac et en emprisonnant le paton, l'espace intérieur du sac est tres largement délivré de l'oxygene atmosphérique a éliminer et il a reçu en contrepartie partielle une injection de gaz neu~re tel que l'azote qui evitexa tout phénomene d'oxydation du produit pendant sa conservation.

Ulterieurement, ainsi qu'on le voit sur la figure 1, les sacs indi-viduels qui constituent une chaine continue sont acheminés vers un four tunnel 25, du type à rayonne~ent infrarouge,à microondes ou une combinaison des deux, pour assurer le traitement -thermique final de stérilisation; les pâtons emballés, sortant du four, sont ainsi stérilisés et enfermés dans un emballage etanche ne contenant que peu ou pas d'oxygene et ils sont donc prets pour une conserva-tion de longue duree assurant le maintien d'excellente qualité
gustative et s'opposant a toute deterioration des pâtons par l'action de germes, les patons etant en effet protégés des germes par l'emballage scellé et etanche.

La figure 2 ~epresente un emballage individuel 26 terminé à sa sortie du four e~ contenant sous un film scellé deux patons 27 et 28 cote a cote. Ceci suppose que sur le transporteur 12, les patons avancent a deux de front.

Lorsque l'on désire consommer les pâtons 27 et 28, éventuellement apres les avoir conserv~s plusieurs semaines ou mois dans l'em-ballage 26, lesdits patons sont sortis de leurs emballages 26, mis dans le four d'un appareil ménager usuel et chauffés a environ 250C pendant une durée voisine de 1~ minutes. La cro~te desdits pâtons prend sa couleur habituelle, la cuisson se termine et les ~ains obtenus lorsqu'on les sort du~four se pr~sentent sous le meme aspect que les palns frais e~ croustillants que l'on ach~te chez le boulangex.

. 3 ~
the closing of the latter at regular intervals and in thus conforming individual bags containing one or more patons.

The pi ~ ette or tubing 13 is placed alternately, gr ~ ce ~
the operation of the three-way valve 16, with the source of vacuum through the pipe 15 and with the gas injection source such as nitrogen 15 '; operation of the ~ three-way control is automatic and is controlled by an assertion relay electric, pneumatic or other type of screwing that the operation of the ~ three-way valve intervenes ~
regular periods corresponding to the movement of the bars transverse heat sealing constituting the device bag closure.

Thus during most of a corresponding cycle at the formation of a bag, the pipette 1 ~ is communica-tion by the ~ three-way valve with the vacuum source; in these conditions the area of the range located immediately in upstream of the sealing device, that is to say the zone located under the spout ~ vasé 14 is placed under partial vacuum.

In fact, the pfitons which are located in waiting-in space inside of the sheath from the sealing device 5 up to the conformator 1, substantially fill the section transverse of the sheath and thus constitute buffers or sufficient sealing screens opposing the arrival immediate outside air compensating for the vacuum; we thus obtains in the interior space of the sheath located imm ~ -directly before the closing area sufficient partial vacuum for packaging purposes; in this phase of the cycle the spout 14 sucks a large part of the air ~ inside the 3 sheath by gasing the porous material that constitutes the doughs contained and eliminating a large part of atmospheric oxygen present in the cells of said dough.

., ~,. -. ., Then, in the subsequent phase which corresponds to the end of the cycle key formation of the bag, the jaws formed by the bars of 22.22 'heat seal are then ready to enclose the walls of the sheath by closing and closing by the same the bag in training; at this stage, the three-way valve 16 communicates tion, for a limited period of time, the inner pipette 13 with the 15 'nitrogen source and we then end up with a reinjection nitrogen within the sheath in an area corresponding to the bag which will close; under these conditions when the jaws or 22.22 'heat sealing strips meet by closing the bag and trapping the paton, the interior space of the bag is very largely released from atmospheric oxygen to be removed and it has received in partial consideration an injection of new gas such as nitrogen which avoids any oxidation phenomenon of the product during its conservation.

Later, as seen in Figure 1, the bags indi-individuals that constitute a continuous chain are routed to a tunnel oven 25, of the infrared ray type ~ ent, microwave or a combination of the two, to ensure thermal treatment final sterilization; the packaged dough pieces, coming out of the oven, are thus sterilized and enclosed in an airtight packaging containing little or no oxygen and so they are ready for conservation long-term maintenance ensuring excellent quality taste and opposing any deterioration of the dough pieces by the action of germs, the patons being indeed protected from germs by sealed and waterproof packaging.

Figure 2 ~ epresente individual packaging 26 finished at out of the oven e ~ containing under a sealed film two patons 27 and 28 side by side. This assumes that on conveyor 12, the patons advance two at the same time.

When you want to consume the dough pieces 27 and 28, possibly after having stored them for several weeks or months in the ballage 26, said patons are out of their packaging 26, put in the oven of a usual household appliance and heated to about 250C for a period close to 1 ~ minutes. The crust of said dough takes its usual color, cooking ends and ~ thus obtained when taken out of the oven ~ are present under the same aspect as the fresh and crispy palns that we buy from the boulangex.

.

Claims

THE ACHIEVEMENTS OF THE INVENTION, ABOUT WHICH A RIGHT
EXCLUSIVE OF OWNERSHIP OR PRIVILEGE IS CLAIMED, ARE
DEFINED AS FOLLOWS:

1 - Process for obtaining a bread product, according to which forms a dough based on flour, water and yeast, which we kneads and shapes into dough pieces, which are baked after fermentation, characterized in that said dough pieces are subjected partial cooking stopped after structuring but before coloring, after which the partially cooked doughs are placed in packages and placed in a vacuum at least partial and degassed, after which a neutral gas is injected into the packaging and these are then sealed and the dough pieces are immediately submitted, while they are in their packaging, to a heat treatment capable of ensuring their sterilization.

2 - Method according to claim 1, characterized in that the cooking is stopped when the temperature at the heart of the dough pieces is between 70 ° C and 100 ° C approximately.

3 - Method according to claim 1, characterized in that, for obtain a fresh bread product, we remove the dough pieces partially-cooked from their packaging, after having possibly been kept in these for several months and then we submit them to a cooking supplement.

4 - Method according to claim 1, characterized in that the partial cooking time of the dough pieces is approximately equal at half the total continuous cooking time which would be normal It is also necessary to obtain the finished bread product.

5 - Method according to claim 3, characterized in that the duration of the dough supplement is approximately equal to the half of the total continuous cooking time that would be required to get the finished bread product.

6 - Method according to one of claims 3 or 5, characterized in that that the additional cooking is carried out at a temperature of the order 250 ° C.

7 - Method according to claim 1 wherein a sheath is formed on a former from a film whose two edges are long are heat-sealed, said tubular sheath being moved from the conformator towards transverse sealing members intended forming the bags each containing at least one partially dough piece cooked, these dough pieces being introduced successively into said sheath at the level of the conformator and moving in the sheath in synchronism with the latter towards the sealing device being characterized laughed on the one hand in that we create an at least partial vacuum in the area preceding the transverse sealing members, the product immediately closed in the bag formed by the trans-versal thus being evacuated and released from its water vapor, and on the other hand in that the hermetically sealed vacuum packages partial are then conveyed in an enclosure provided with means heating and are subjected to a heat treatment capable of ensuring sterilization of dough pieces, degassing and removal of steam of water to which the dough pieces were previously subjected, thus limiting internal pressure within the sealed packaging.

8 - Method according to claim 7, characterized in that the injection neutral gas to maintain reduced pressure within the product intervenes immediately before the bag is closed by the action of transverse sealing members.

9 - Method according to one of claims 5 or 8, implemented to obtain a "French" bread, characterized in that the partial cooking time of the dough pieces and the duration of the additional cooking are of the order of ten minutes, at a temperature of the order of 250 ° C.

10 - Bread product enclosed in vacuum-tight packaging, charac-terized in that it consists of at least one dough that has undergone a partial cooking stopped after structuring but before coloring, said dough being sterilized and in contact with a gas poor in oxygen.