Yeast & Bread-making

Pain’ minute

Minute bread is a patented concept associating a bread-making process with an improver formulation.  After a first “high temperature” pre-baking phase, the bread is frozen.  When it is removed from the freezer it takes just 3 minutes to bake.

Applications

Thanks to minute bread, it is now easy to obtain a wide variety of delicious bread products offering a taste identical to freshly cooked products.  This concept makes it possible to produce all kinds of products, the weight of which can usually vary from 30 g to 400g. Minute bread is perfectly suited both to standard French bread varieties, special loaves, Viennese-type bread products and milk bread. 

Several versions of bread improvers are available, using traditional, cereal-based ingredients.  These “custom” formulas are then adapted to each user, according to several factors such as:

• Production equipment
• The type of bread-making products
• The storage time under negative cold conditions for “ready-to-cook” products.

Benefits

Minute bread provides a solution to the problem of flaking (the cryodessication of virtually-cooked products stored under negative cold conditions).

Simple, products can be taken directly from the freezer and placed in the baking oven with no need for defrosting.

Fast, final baking lasting a maximum of 2 to 3 minutes for a 350 g baguette this represents a saving in time of 80% at the final baking point.

Top of page

Packaging

25 kg bag

Storage

Store in its original packaging in a cool dry place, away from light.

Conservation

12 months under optimal storage conditions.

minute bread was selected for the innovations space of the 2005 Europain exhibition