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Continuous bread making process with pumpable shortening containing a high level of fatty triglyceride solids

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1. IN A PROCESS FOR THE CONTINUOUS PRODUCTION OF BREAD COMPRISING THE STEPS OF MIXING A FERMENTED YEAST BREW, CONTINUOUSLY MIXING THE BREW IN A FIRST MIXTURE STAGE WITH OTHER DOUGH INGREDIENTS INCLUDING A SHORTENING INGREDIENT AS HEREINAFTER DEFINED, PASSING THE RESULTING MIXTURE THROUGH THE FIRST MIXING STAGE TO PRODUCE A PRE-MIXED DOUGH HAVING SUBSTANTIALLY UNIFORM PROPERTIES AND THEREAFTER SUBJECTING THE PRE-MIXED DOUGH TO HIGH SPEED MIXING TO DEVELOP A COMPLETE DOUGH SUITABLE FOR EXTRUDING AND CUTTING INTO DOUGH SECTIONS, PANNING, PROOFING, AND BAKING, THE IMPROVEMENT WHICH COMPRISES CONTINUOUSLY INTRODUCING TO THE FIRST MIXING STAGE A PUMPABLE SHORTENING INGREDIENT AT A TEMPERATURE OF AT LEAST ABOUT 140*F., SAID SHORTENING BEING IN PUMPABLE CONDITION AT NORMALLY ENCOUNTERED TEMPERATURES AND COMPRISING A SUSPENSION IN A LIQUID GLYCERIDE VEHICLE OF FROM ABOUT 10 PERCENT TO ABOUT 60 PERCENT BY WEIGHT OF SHORTENING OF SUBSTANTIALLY FULLY SATURATED FATTY TRIGLYCERIDE SOLIDS OF FATTY ACIDS HAVING FROM 16 TO 22 CARBON ATOMS, THE AMOUNT OF SAID SHORTENING ADDED AT THE FIRST MIXING STAGE BEING AN AMOUNT OF ABOUT 2.0 TO NOT MORE THAN 2.8 PERCENT BASED ON THE WEIGHT OF THE FLOUR CONTENT IN THE DOUGH.
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