Preparation of an edible product from dough

Abstract

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

1 - 135 . (canceled) 
     
     
         136 . A method for distributing a baked product, comprising:
 a) producing at a production facility a baked product having a shelf life of at least about 22 days;   b) transporting the baked product from the production facility to a point of sale location; and   c) displaying the baked product for sale at the point of sale location;   
       wherein the time for achieving steps a)-c) is for a period of up to the shelf life of the baked product. 
     
     
         137 . The method of  claim 136 , wherein the shelf life of the baked product is at least about 23 days. 
     
     
         138 . The method of  claim 136 , wherein the time for achieving steps a)-c) is for a period of at least 1 day prior to the expiration of the shelf life of the baked product. 
     
     
         139 . The method of  claim 136 , wherein the transporting step b) occurs up to at least 11 days prior to the expiration of the shelf life of the baked product. 
     
     
         140 . The method of  claim 136 , wherein the baked product is displayed for sale at the point of sale location for a period of 1 day before the expiration of the shelf life of the baked product. 
     
     
         141 . The method of  claim 136 , wherein the baked product is distributed to the point of sale location at least 1 day prior to the expiration of the shelf life of the baked product. 
     
     
         142 . The method of  claim 136 , wherein the baked product is distributed to the point of sale location at day 3 following production. 
     
     
         143 . The method of  claim 136 , wherein the baked product is displayed at the point of sale location at day 3 following production. 
     
     
         144 . The method of  claim 136 , wherein the point of sale location comprises a plurality of point of sale locations. 
     
     
         145 . The method of  claim 136 , wherein the transporting step b) comprises transporting through a distributor. 
     
     
         146 . The method of  claim 136 , wherein the transporting step b) comprises transporting by truck. 
     
     
         147 . The method of  claim 136 , wherein the baked product is selected from the group consisting of bread, buns, rolls, English muffins, cake muffins, bagels, doughnuts, tortillas, cakes, biscuits, cookies, pie crusts and pizza crusts. 
     
     
         148 . The method of  claim 136 , wherein the baked product is bread. 
     
     
         149 . A method for distributing a baked product, comprising:
 a) producing at a production facility a baked product having a shelf life of at least about 22 days;   b) transporting the baked product from the production facility to a plurality of point of sale locations; wherein the plurality of point of sale locations comprises at least one point of sale location in which the baked product is delivered on or after day 18 following production;   c) displaying the baked product for sale at the plurality of point of sale locations for a period up to the shelf life of the baked product.   
     
     
         150 . The method of  claim 149 , wherein the baked product has a shelf life that is at least about 23 days. 
     
     
         151 . A method for distributing a baked product, comprising:
 a) producing at a production facility a baked product having a shelf life of at least about 23 days;   b) transporting the baked product from the production facility to a plurality of point of sale locations; wherein the transporting occurs during day 2-23 following production;   c) displaying the baked product for sale at the plurality of point of sale locations for a period up to the shelf life of the baked product.   
     
     
         152 . The method of  claim 151 , wherein the baked product has a shelf life of at least about 24 days. 
     
     
         153 . A method for distributing a baked product, comprising:
 a) producing at a production facility a baked product having a shelf life of at least about 30 days;   b) transporting the baked product from the production facility to a plurality of point of sale locations;   c) displaying the baked product at the point of sale location;   
       wherein the transportation and display of the baked product is for a period of up to the shelf life of the baked product. 
     
     
         154 . A method for distributing a baked product, comprising:
 a) receiving orders for a baked product from a plurality of purchasers; wherein for at least one purchaser of the baked product, the baked product will not be delivered until at least about day 18 following production of the baked product;   b) producing at a central production facility a baked product batch to supply the plurality of purchasers, wherein the baked product has a shelf life of at least about 23 days;   c) completing the orders by delivering the requested quantity of baked product to the plurality of purchasers.   
     
     
         155 . The method of  claim 154 , wherein the baked product has a shelf life of at least about 24 days. 
     
     
         156 . A method for distributing a baked product, comprising:
 a) producing at a production facility a baked product having a shelf life of at least about 22 days;   b) distributing the baked product to a plurality of point of sale locations for display of the baked product for purchase and consumption; and   c) displaying the baked product for purchase;   
       wherein the period available for displaying the baked product for purchase begins at least 5 days prior to expiration of the shelf life of the baked product. 
     
     
         157 . The method of  claim 156 , wherein the baked product has a shelf life of at least about 23 days. 
     
     
         158 . The method of  claim 156 , wherein the period available for displaying the baked product for purchase begins at least 6 days prior to expiration of the shelf life of the baked product.