Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Dhruba Jyoti Das

Uraiwan Tangprasertchai

Laura Gail Hill

Keith Daniel Forneck

Lisa Jane Apel

Lynell Morales

John Dewalt

David Carl Richards

Lisa Apel

A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45&#xb0; F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.

Refrigerated extended shelf-life bread products

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Gurnee, IL, United States of America

Dhruba Jyoti Das