GB2327330A

GB2327330A - Sliced bread package for home or in-store baking

Info

Publication number: GB2327330A
Application number: GB9714699A
Authority: GB
Inventors: Sally Clappen
Original assignee: Marks and Spencer PLC
Current assignee: Marks and Spencer PLC
Priority date: 1997-07-11
Filing date: 1997-07-11
Publication date: 1999-01-27
Anticipated expiration: 2017-07-11
Also published as: GB9714699D0; GB2327330B

Abstract

A package containing a part-baked loaf of bread for home or in-store baking is characterised in that the package comprises an enclosure of polyester film provided with an evenly distributed array of ventilation holes both above and below the loaf, the bread being fully sliced, the slices being stacked face-to-face without filling or coating.

Description

Bread Package for Home or In-Store Baking This invention relates to packages of bread to be sold part-baked for completion by the customer at home or by staff in in-store bakeries.

Bread can be part-baked and then sold to the public, either fresh or deep frozen, the cooking being completed by the customer in the home oven or, in the case of airlines and the like, at point of service to the public. The bread or bread rolls can be finally baked in an unwrapped state.

However polyester film packaging has made it possible to bake food products inside their packaging, so the product is not unwrapped until it is completely ready for use.

Frequently, the package is unventilated, so that steam and aromas produced in the cooking process cannot escape until the bag is opened. This is of particular advantage for high-flavoured products such as garlic bread where it is desirable to keep the cooking smells contained until the product is ready for use. The disadvantages of unventilated bags are that the bread tends to soften because of condensation and so lacks a proper crust unless it is rapidly removed from the bag, and also that, in doing so, the user is exposed to steam, with the possibility of scalding occurring. As is widely recognised in the bakery trade, the control of an appropriately humid atmosphere surrounding the loaf while it is baking is very important for providing the required crust. However, while the outer surface of a loaf is required to have a crust, problems arise with sliced loaves. For this reason, sliced loaves are traditionally produced by baking the loaf, cooling it and then slicing it and there has not been a successful attempt to provide a part-baked sliced loaf for further balking The expectation would be that each slice would effectively become toast. The only sliced bread so far packaged for further baking at home is the typical garlic baguette which is partially sliced and the cuts filled with a garlic butter mixture which is able to keep the cut surfaces of the bread moist.

We have now found that, by appropriate choice of materials and packaging structure, it is possible to produce a part-baked sliced loaf, which can be further baked in its packaging to obtain an appetising crust on the outside, while retaining the moist surfaces to the cut slices.

According to the invention there is provided a package containing a part-baked loaf of bread for home or in-store baking characterised in that the package comprises an enclosure of polyester film provided with an evenly distributed array of ventilation holes both above and below the loaf, the bread being fully sliced, the slices being stacked face-to-face without filling or coating.

A preferred package according to the invention comprises a flat (ungusseted) polyester film bag, typically a polyethylene terephthalate film, e.g. about 10 to 15 En thickness and having a melting point greater than about 2400 C. A typical product is sold under the trademark Melinex by Terinex Ltd, Bedford, England, produced from a biaxially-drawn film manufactured by ICI. A convenient closure for the bag comprises a conventional heat-stable taped gathered neck, but other seals, including welded flaps, can be envisaged.

It is an important feature of the invention that the bag is ventilated to a level which allows excess steam to escape, but maintains an appropriate humidity level around the bread. Typically, this can be achieved by using an evenly distributed array of holes on both faces of the bag, which in use would provide a ventilated top and bottom surface to the bag, i.e. the areas over and under the loaf while it is being baked. The ventilation 2 holes should typically have an area of about 15 to 25 mm2 and should be spaced at a centre-to-centre distance of, typically, 20 to 35 mm. The overall proportion of the surfaces of the package comprising ventilation holes is typically about 2 to 3 percent.

With this type of construction, we find that a fully sliced loaf having no applied butter or other sandwich fillings to moisten the surface of the slices, can be further baked to provide an appetisingly crusty loaf without toasting the surfaces of the slices. It is thus possible to provide a bake-in-the-bag bread product which is fully sliced before being finally baked, thus providing immediate slices of fresh baked bread without having to wait for the loaf to cool (typically an hour or two) before it can be sliced. In particular, the loaf can be kept in the bag, after baking, without loss of crispness in the crust.

Thus, it does not need to be removed immediately after baking and sudden outrush of steam is avoided. There are also advantages to the in-store bakery of reduced cooling times and less labour, as the loaves are received already sliced.

Example - Small "farmhouse" loaf (400 g) A polyethylene terephthalate film (Melinex) of 12 llm thickness is formed into a flat welded bag approximately 240 mm wide by 350 mm long. A portion of the bag near the open end is left unperforated to provide a solid gathered neck portion, while the main panels of the bag are provided with 5 mm diameter perforations spaced at a centre-to-Centre distance of 20 mm in one direction and 35 mm in a perpendicular direction. An area immediately adjacent side and end seams of the bag is left unperforated for additional strength. The bag thus has two opposed panels of perforations. The bag can be provided in a wicketted format for ease of filling in the bakery. A part-baked 400 g small white loaf is cooled, sliced (typically twelve slices each about 12 mm thick or 14 slices each about 10.5 mm thick) and loaded into the bag so that the perforated panels lie above and below the loaf. The perforated package can then be sealed in an impervious outer wrapping until use. After the outer wrap is removed, the package can then be baked at home or in an in-store bakery for an appropriate time to complete the baking process and to provide fresh baked, but already sliced, bread, which can be retained in the wrapping until needed, without losing its crust.

Claims

1. A package containing a part-baked loaf of bread for home or in-store baking characterised in that the package comprises an enclosure of polyester film provided with an evenly distributed array of ventilation holes both above and below the loaf, the bread being fully sliced, the slices being stacked face-to-face without filling or coating.

2. A package according to Claim 1, wherein the ventilation holes cover about 2 to 3 percent of the surface of the enclosure.

3. A package according to Claim 2 wherein the ventilation holes each have an area of about 15 to 25 mm2, spaced at a centre-to-centre distance of 20 to 35 mm.

4. A package according to any of Claims 1 to 3, wherein the film is a polyethylene terephthalate film of about 12 pm thickness and a melting point greater than 240"C.