Abstract

A freezing process for manufacturing bagels, providing the taste and texture of fresh bagels is disclosed in which the dough is removed from the initial cooking process and immediately subjected to cool water, approximately 64° F. or less. The bagels are removed from the cool water and immediately exposed to moving air, thereby drying the excess moisture from the surface. The bagels are removed from the moving air and immediately placed in a freezer at a temperature less than 10° F. The process time from removing the bagels from the hot water to freezing preferably takes no more than approximately four minutes. A bagel cooking unit is disclosed which combines both the boiling and steaming methods. The unit has a water holding tank in the lower portion with a heater. A conveyer is positioned to enter above the water line of the water holding tank, to extend below the water line and to exit above the water line, allowing the bottom half of the bagels to be immersed in boiling water. A steaming system is positioned to evenly spray steam on said conveyer means, thereby steam cooking the top half of the bagels.

Other References

• American Association of Cereal Chemists, Inc. Wheat: Chemistry and Technology, vol. I (pp. 310,359) & vol. II (pp. 197-198), St. Paul: 198