REFRIGERATED DOUGH PACKAGE AND METHOD

REFRIGERATED DOUGH PACKAGE AND METHOD Abstract of the Invention The present invention is directed to a method for making a packaged dough suitable for extended refrigerated storage and to a packaging system for storage of the refrigerated dough. In the packaging system for storage of refrigerated, l...

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Bibliographische Detailangaben
Hauptverfasser:	LITTLE, JOHN C, BAXTER, MARCIA, WESTERMAN-COURTRIGHT, KAREN, WENGERHOFF, DAVID L, DRUMMOND, RASHMI K
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR BAKERY PRODUCTS BAKING CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS CONVEYING EDIBLE DOUGHS HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKAGES PACKAGING ELEMENTS PACKING PERFORMING OPERATIONS PRESERVATION THEREOF STORING TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS UNPACKING
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Beschreibung
Zusammenfassung:	REFRIGERATED DOUGH PACKAGE AND METHOD Abstract of the Invention The present invention is directed to a method for making a packaged dough suitable for extended refrigerated storage and to a packaging system for storage of the refrigerated dough. In the packaging system for storage of refrigerated, leavened dough, a substantially rigid tray for receiving a leavened dough product is provided. The tray has a bottom wall and upstanding peripheral side walls to define at least one well. At least one leavened dough product is disposed within the well. The leavening of the dough is at least partially reacted to provide carbon dioxide distributed throughout the dough product. A hermetically sealed cover, extending at least over the top of the side walls to define a chamber containing the dough product and a headspace surrounding the dough product is provided. A gas comprising a predetermined amount of carbon dioxide is disposed in the headspace of the chamber in order to create an equilibrium level of carbon dioxide with the carbon dioxide produced in the dough product. The ambient air is replaced by the gas thereby minimizing the amount of residual oxygen and hence, oxidation of the dough product.