hereinbelow , the materials of frozen bread doughs for use in accordance with the present method and the ratios thereof are with no specific limitation . depending on the final product types such as various pastry types including bean jam bread and butter roll , for example , a person with an ordinary skill in the art may select the materials and the ratios , appropriately . the starting material prepared by appropriately blending together individual materials is subjected to individual processes well known to a person with an ordinary skill in the art , for example preliminary process , kneading , and proofing , which is then passed through final processes such as dividing , rounding , resting ( dry - proofing ), shaping and molding and is then frozen by using a plasto - freezer , for storage under freezing at an appropriate temperature in a freezer . the frozen bread dough in accordance with the invention encompasses bread dough frozen after the bread dough is subjected to final proofing process ( frozen bread dough after final proofing ), and bread ( dough ) frozen after partially or completely baking and / or cooking with an oil fryer ( frozen bread dough after baking ). in case that such frozen bread dough after final proofing or frozen bread dough after baking is used , the final proofing process and / or baking process in the aforementioned method is not any more needed , which thus shortens the production lead time in kitchen and enables the supply of just fresh - baked bread , more satisfying the demand from consumers . in case that the frozen bread dough after final proofing is used in accordance with the present method , more specifically , the frozen bread dough may be thawed and immediately subjected to the baking process on a needed basis ; when the frozen bread dough after baking is used , alternatively , the frozen bread dough may be thawed and heated with an electric range or oven , for immediate supply thereof as just fresh - baked bread . in the following description , frozen bread dough is mainly used , but the present method is applicable to scratch dough or refrigerated bread dough recovered through mixing process , in place of frozen bread dough . even in case that the present method is practiced using scratch dough or refrigerated bread dough , furthermore , the thawing and final proofing process may be carried out under the conditions as described below . it is obvious to a person with an ordinary skill in the art that such scratch dough or refrigerated bread dough can be proofed with no thawing in that case . from the respect of easier , clear understanding , daily production and sale at a small store is described by way of example . the method is also applicable to the supply and consumption of other just fresh - cooked food products . in accordance with the present method , preferably , an automatic thawing / final proofing chamber generally called as “ dough conditioner ” is used at the thawing and final proofing process . preferable examples of the dough conditioner usable in accordance with the present method include those with an ability of a temperature raising rate of 0 . 5 ° c ./ min or more and a temperature lowering rate of 0 . 5 ° c ./ min or more , for example a dough conditioner with a freezer compressor at an output above 400 w , preferably above 600 w and a heater at an output above 600 w , preferably above 1000 w per refrigerated bread dough 20 kg for freezing . a thawing / final proofing chamber with a capacity capable of receiving the frozen dough of a volume corresponding to the consumption per a given unit - time period ( for example , 3 to 4 hours ) is prepared . because a time period around 3 hours is generally required for the thawing and final proofing of frozen dough , conveniently , the chamber should have a capacity coping with the time period . when the volume of frozen dough changes , such as small dough or large dough , the chamber size is adjusted to the volume . therefore , two or more thawing / final proofing chambers may be used concurrently . a person with an ordinary skill in the art can appropriately select and determine the conditions for the thawing and final proofing process . so as to rest the bread doughs drawn out of the final proofing chamber after sufficient proofing in the standby mode under constant conditions , the bread doughs are placed in a standby mode in a standby storage chamber , prior to baking . the resting in the standby mode is essentially executed under the constant condition , in order to constantly retain the doughs prior to baking at a state for possible baking under preliminarily fixed baking conditions , if necessary . the inventors have elucidated that humidity in addition to temperature among such conditions is significant for the quality of the resulting baked bread product . when various types of bread dough are rested at a temperature of 5 to 15 ° c ., preferably 8 to 13 ° c . and a humidity of 60 to 98 %, preferably 65 to 95 % in the standby mode , more specifically , the bread dough can be retained at an identical state for about 4 hours , preferably about 3 hours ; depending on the extent of bread sale and consumption , then , a necessary volume thereof is taken out of the standby storage chamber and is baked in the ovens . in such manner , just fresh - baked bread in its true sense can be supplied . the temperature range for the standby resting is shown in case that general yeast is used . when low temperature - sensitive yeast ( yeast species with significantly reduced proofing potency or almost no proofing potency because of the loss of the potency in the low - temperature zone ) as described in japanese patent application laid - open no . 234939 / 1992 is used , the temperature for the standby resting may be elevated so as to satisfy the temperature - sensitive range . for example , japanese patent application laid - open no . 155100 / 1995 proposes a method for the preliminarily processing of frozen bread dough prior to baking , comprising thawing frozen dough and taking the resulting dough out of a final proofing chamber and retaining the dough at a temperature of 0 to 18 ° c ., but absolutely never describes any humidity conditions . in case that non - shaped frozen bread dough is used , the frozen bread dough may additionally be subjected to molding or shaping and final proofing processes during the duration of the standby resting . as the standby storage chamber , use can be made of for example a general humidifier - type refrigeration storage chamber . because the dough conditioner may be used as the standby storage chamber , in that case , the bread dough after final proofing is not required to be transferred to any standby storage chamber . in case that the thawing process , final proofing process and standby resting process of bread dough is carried out in the same automatic thawing and final proofing chamber , two or more such dough conditioners are used and operated at operation cycles thereof with appropriate time lags , to supply just fresh - baked bread with not any intermission throughout daily store open hours . the operation cycles are shown in fig1 . as one example of the preliminary processing prior to baking may be mentioned a method for the pre - baking treatment of frozen bread dough , comprising continuously carrying out a thawing process and a final proofing process of the frozen bread dough in a dough conditioner while keeping its inner temperature at a range of 17 ˜ 40 ° c ., preferably of 22 ˜ 35 ° c . and its inner relative humidity at a range of 50 = 75 %, preferably of 60 65 %, and after the completion of the final proofing , lowering its inner temperature to a range of 5 ˜ 15 ° c . at a lowering rate of 0 . 1 ˜° c ./ min or more , preferably 0 . 4 ° c ./ min or more while controlling the difference between a dew point in the container and a temperature on the bread surface within 20 ° c . or less , preferably 15 ° c . or less more so that the condition of the bread dough may be maintained . alternatively , the processes of thawing and final proofing may be carried out by raising its inner temperature to a range of 17 ˜ 40 ° c . at a raising rate of 0 . 1 ° 2c ./ min while controlling the difference between a dew point in the dough conditioner and a temperature on the bread surface within 20 ° c . or less , preferably 15 ° c . or less . further , after the completion of the final proofing , the bread doughs may be transferred and put in a general humidifier - type refrigeration storage chamber with its inner temperature at a range of 5 ˜ 15 ° c ., preferably of 8 ˜ 13 ° c . and its inner relative humidity of 60 - 98 %, preferably of 65 - 95 % so that the condition of the bread dough may be maintained . the methods disclosed in japanese patent application no . 258030 / 1999 and japanese patent application no . 258031 / 1999 may be used as the above preliminary processing prior to baking . an “ inner relative humidity ” means that of air in the container and is an average value subjected to fluctuation at a range of about ± 10 %. the difference between a dew point in the container and a temperature of the bread surface is an average value and subjected to fluctuation at a range of about ± 10 %. the above difference may be determined by any method known to those skilled in the art . for example , the dew point of air may be obtained from a psychrometric chart such as t - h chart ( known as “ carrier chart ”) that shows a relationship between a temperature and humidity , and the temperature on the bread surface may be actually measured by means of a thermoelectric couple thermometer , for example . the thawing process may be carried out separately in a thawing apparatus from the final proofing process , and the fresh - baked bread may be provided by appropriately resting the bread doughs in the standby mode . so as to supply various bread types on an order basis , preferably , each total time required for thawing and final proofing of various types of frozen doughs should be same from the respect of job simplification . however , the ratio of blended materials in many types of bread dough varies significantly , depending on the intended bread type . even if the added ratio of yeast to total weight be same in different types of the dough , when the quantity of salt or sugar added varies , the activity of yeast is prominently influenced , so that the generated volume ( generation rate ) of co 2 gas distinctively varies . furthermore , the optimum dough expansion ( swelling ) rate at the final proofing , namely the optimum gas generation level of yeast varies , depending on the bread type . depending on the difference in the shape and divided portion of frozen dough , the thawing rate may vary . for example , frozen dough filled with fillings and bean jams is generally likely to require a longer thawing time . in such case , the total process time can be made equal by adjusting the amount of yeast blended . by modifying the amount of yeast to be added per each type of the dough , measuring the amount of generated co 2 gas at individual temperatures of 10 ° c . to 35 ° c . with a gas generation measuring apparatus ( fermograph ) and calculating the total volume of the generated gas on integration based on the bread dough temperature measured with a fine thermometer , or more precisely , thermoelectric couple thermometer covered by fine glass sheath , for example , inserted into the bread dough , the amount of yeast to be added to each type of the frozen bread dough is specifically determined , depending on the type , weight and shape of bread dough , to make equal the total time required for thawing and proofing . frozen dough types for loaf of bread and bulky french bread are subjected to re - molding ( re - shaping ) process after thawing . even for some of shaped and frozen bread dough , when their intended bread for is of a complicated shape it is better to re - shape the dough . in case that a loaf of bread is to be produced from frozen plate dough , for example , the frozen plate dough is thawed at 10 ° c . to 35 ° c . ; then , the resulting dough is rounded , followed by bench time , if necessary , to mold the dough in a horse shoe form for pullman , or a football form for round - top bread ; subsequently , the dough is placed in a baking pan of a predetermined shape for final proofing . the resulting dough may satisfactorily be baked as it is . if desired , however , the dough may be rested in the standby mode and is then baked . the baguette - type french bread is also subjected to the same process . the frozen plate dough is thawed at 10 ° c . to 35 ° c ; then , the resulting dough is rounded , followed by bench time , if necessary , to mold the dough in a baguette or a batard ; subsequently , the dough is held between campus - cloth for french bread for final proofing . the resulting dough may satisfactorily be baked as it is ; if desired , the dough may be rested in the standby mode and is then baked . because it is relatively difficult to achieve quick cooling of the inner part of the bulky bread even at a low temperature , the duration of the standby resting is generally limited . in such case , final proofing is satisfactorily carried out in a more or less restricted fashion . otherwise , it is preferable to design a baking schedule enabling the minimum duration of the standby resting time . so as to harmonize the thawing and final proofing time of the bulky bread with the thawing and final proofing time of the other types of bread , the thickness of these dough types may be adjusted at the stage of plate dough . from the respect of the time period required for rounding and molding , the total time of thawing and final proofing is satisfactorily short . in case that frozen plate dough is used , therefore , the addition of sponge or pre - ferment at the stage of dough preferably enriches the final bread flavor . in such manner , poor flavoring because of the shortened proofing time under thawing can be prevented . for remolding or shaping after thawing , satisfactorily , the dough is taken out in predetermined timing from a thawing chamber and is then molded . even so - called “ molded or shaped frozen dough ” which has a product shape in smaller size at the stage of frozen dough , may be subjected to a process designated “ pre - oven process ” for arrangement with egg coating , sesame coating or topping or squeezing of mayonnaise and the like . additionally , a dough type with no need of proofing may also be used so that the number of the product types can be increased . for example , pies , muffins , and cake doughnuts are appropriately thawed and baked or directly baked without thawing . for thawing and final proofing , frozen bread dough may be panned on a baking sheet ( bs ) with 1 - inch side . the size of such bs is adjusted , depending on the volume of frozen dough . when frozen dough of a volume ½ - fold the volume of a common frozen dough for the routine size of a bs is to be panned , thawed and finally proofed due to the demand at a small scale , the time required for the thawing and final proofing process of the frozen dough can be made equal to those for the routine - size dough , by using a bs of the half size . two or more types of dough may be panned and baked on a single bs when these types of dough belong to a single group under the same baking conditions . frozen bread dough is appropriately stored in a freezing chamber for storage . frozen bread dough is stored at the mean daily ratio for use . frozen bread dough is preferably stored from the respect of operation efficiency and simplicity , so that the types of the dough can readily be identified at readily identifiable places in the freezing chamber . for the easiest use , individual frozen bread dough types are separately placed in individual drawer - type boxes with labels expressing the individual types . depending on the volume and size of the frozen doughs for daily use , the drawer - type boxes should be of variable dimensions , so that the drawer - type boxes may have various types in size . baking is carried out by using an oven preset to fixed baking conditions . in such manner , operation efficiency and simplicity can be achieved . by the term “ fixed baking conditions ”, it is meant that in an oven at a constant preset baking temperature or at an actual temperature slightly different from the preset baking temperature , bread dough may immediately be placed and baked with no need of adjustment of the preset baking temperature on each baking occasion , depending on the types and volumes of the bread doughs . thus , said term never means that the baking conditions are fixed throughout daily routine operations , but means that the oven baking conditions may be modified several times if necessary . the fixed baking conditions include for example oven temperatures with an upper flame temperature selected from 170 ° c . to 230 ° c . and a lower flame temperature selected from 180 ° c . to 260 c . generally , each store may be equipped with two or more ovens , which are individually preset to different baking conditions , so that more types of bread can be provided . in such case , conveniently , individual bread dough types are preliminarily divided into separate groups , depending on the baking temperature and time conditions of each bread type , the type of works needed prior to or after baking ( pre - oven or post - oven works ), the preferential order for just fresh cooking and the preferential degree for the pre - planned production based on the leveled order . by setting a time lag in taking out each bread dough type or each bread dough group from oven , furthermore , the baking time may be adjusted individually . because each bread type should be baked under appropriately adjusted conditions , some measure is required for actually baking different bread types under the fixed baking conditions , when the appropriately adjusted conditions are significantly variable among the bread types . it is possible for example to suppress heat conduction from a lower heat source by using a bs with rivets ; otherwise , it is possible to enhance heat conduction from the lower heat source by using an oven plate with holes or a bs of a small thickness . still furthermore , it is preferable to appropriately use an appropriate supplementary baking device . such supplementary baking device includes for example an upper shield plate and a lower protective sheet , as will be referenced with the invention described in japanese patent application no . 296449 / 1998 or japanese patent application no . 284066 / 1998 . the upper shield plate is used so as to decrease the upper thermal conductivity for baking bread types with desired suppression of coloring during baking , such as melon bread , choco - chip bread and bread with no coloring after baking ( shiroyaki bread ). for example , the upper shield plate includes stainless steel - or aluminium metal nets and porous metal plate , and thermally - resistant plastic fiber - made woven fabric or porous sheet made of thermally - resistant plastics such as teflon . the shapes and structures thereof may appropriately be designed , depending on the desired thermal shield effect . for example , the diameter and density ( the product of the number of metal wires per unit area as multiplied with their diameter ) of metal wire for use in the metal net or the pore ratio ( opening ratio ) of the porous metal plate , may be adjusted appropriately . still further , the distance of these upper shield plates from bread dough may appropriately be adjusted , when such upper shield plates are arranged . the lower protective sheet is used for suppressing lower thermal conduction velocity , in case that the wetness of bread dough for example for bean jam bread , pumpkin bread and soybean jam bread is desirably procured sufficiently . for example , the lower protective sheet includes metal foils such as aluminum foil and sheets made of thermally - resistant plastics such as teflon . in terms of the thermal conductivity of a material to be used , the sheet thickness may appropriately be adjusted . comparison of bread dough types taken out of final proofing chamber from the respect of short resting time three bread dough types , namely bean jam bread dough , curry filling doughnut and french bread boule dough , were selected as typical bread dough types among frozen bread dough types . the relation between the standby resting conditions of each bread dough type taken out of the final proofing chamber and the quality of the resulting baked product was examined . the results in table 1 indicate that the resulting bread was sticky when the resting temperature was too low and that the resulting bread had a hard exterior crust when the humidity was low . when the standby resting conditions including both temperature and humidity were appropriate , alternatively , the quality of any of the resulting bread products was excellent . importantly , the humidity was at least 60 % or more . the chamber at − 20 ° c . with no temperature increase above − 14 ° c . even during defrosting . select such chamber of a volume larger than the volume for 2000 pieces of the bread . the chamber has drawers above 40 in number corresponding to the number of frozen bread dough types . prepare two sets of 40 6 - portion bss and 20 12 - portion bss . 10 of the 6 - portion bss are with rivets , while the remaining 10 bss are with circular pores of a 2 - mm diameter ( pore ratio of 20 %) on the bottom . prepare a routine programmed dough conditioner . the capacity corresponds to the 40 6 - portion bss and 16 of the 12 - portion bss . the dough conditioner is controllable of its temperature and humidity , and is capable of being preset with other conditions for every time . 4 . low - temperature refrigerating storage chamber for resting dough taken out of final proofing the chamber is with 24 steps and with a capacity of 2 6 - portion bss per one step . the entire capacity corresponds to 40 6 - portion bss and 16 12 - portion bss . the chamber is equipped with a freezing machine and a fan and is constantly capable of keeping 10 ° c ., which can display the temperature and humidity inside the chamber with a sensor for temperature and humidity and can suppress the decrease of humidity with a spraying unit on the front portion of the fan . no heating unit is needed because the in - store temperature is assumed to be at a room temperature of 10 ° c . or more . herein , any fan is acceptable . prepare two or more of a deck oven placing 4 6 - portion bss . the upper and lower flame temperatures may be independently adjustable , along with the heating intensity . the deck oven is equipped with a sensor and is capable of automatic heating . at least one of the two deck ovens is equipped with a steam generator for french bread . each system is mounted with a computer unit of a memory capacity of 16 mb or more , a disk drive for a combination of floppy disk and hard disk , and a laser printer . the display is satisfactorily a color display of a high resolution degree . herein , fujitsu co . pc ( windows nt ) is used . prepare 40 types of frozen bread dough as shown below in table 2 . the frozen bread dough may be prepared in a conventional manner , but the quantity of yeast depends on the dough type and the weight of a divided portion of the dough , as shown in table 2 . the quantity of yeast is expressed in part by weight ( bakery %) to 100 parts by weight of wheat flour . gluten - rich flour , yeast and water were blended together ; the resulting mixture was mixed together by using a hook of a bakery &# 39 ; s agitator at a low speed for 3 minutes and a high speed for one minute . the temperature of the resulting kneaded dough was 26 ° c . the resulting dough was proofed at 27 ° c . for 3 hours , which was used as a sponge . the sponge and the raw materials except margarine were mixed together , similarly , at a low speed for 3 minutes , a medium speed for 2 minutes and a high speed for one minute , followed by addition of margarine ; and the resulting mixture was further mixed together at a low speed for 3 minutes and a high speed for 2 minutes . after appropriate cooling , the temperature of the resulting kneaded dough was 20 ° c . the dough was divided into 30 - g portions , which were then rounded and left to rest for 15 minutes . each portion was molded into a roll shape with a molder to a final length of 12 cm , followed by matching of two rolls and pinching of both the ends for fixing . then , the resulting dough was frozen in a freezing chamber at − 30 ° c . for 35 minutes . the frozen dough is preliminarily placed in a freezing and storing chamber . then , the number thereof for sale per day is determined . the sale estimate data based on the actual sale outcome data on the day before are used . see table 4 . based on the table , it is calculated the total sum of the number of each merchandise per unit - time period within 3 hours ( adjustable , depending on the equipment capacity and resting time ). in such manner , the numbers and volume of the frozen dough to be prepared each time may be determined . in a group of bread dough types under the same baking conditions , different bread dough types may be panned on the same bs . however , a half - size baking sheet should be used , as much as possible , when the most fresh - baked bread is desirably served at a larger number of baking frequency . one example of the panning of frozen dough based on the estimate sale data shown in table 4 is shown in table 5 . as described above , the panning volume and number may be determined , on the basis of the sale estimate data , but the values thereof may appropriately be modified on occasion on the basis of the actual sale outcome data . then , a job instruction regarding the baking of the panned dough is prepared according to the aforementioned rule . according to the instruction document , the operation is performed , so that desired fresh - baked bread types of desired numbers may be prepared in predetermined timing . [ 0245 ] table 5 dividing group kind of bread shape of dough weight 1 pullman and white bread type raisin bread globe 150g 2 danish bread pullman type rectangular , plate 200g × 2 3 hard bread and small buns french bread - boule globe 60 4 kaisersemmeln kaiser - shaped 60 9 pain au fromage ball , diced cheese inside - filled 50 + 15 6 pain de seigle - boule globe 100 7 pain de seigle - noix globe 200 8 pain de seigle - noix et raisin globe 200 5 epi de bacon stake , bacon - folded 150 10 italian focaccia saucer 80 11 table rolls , croissants etc . butter roll tableroll shaped 35 14 sesame - boule roll 60 15 pain aux noix globe 40g 25 topped and baked corn topping flat oval 50 + 30 26 two rolls dough with winny sausage two - rolls coupled 35 × 2 + winny sausage 27 two rolls dough with egg - filling two - rolls coupled 35 × 2 + eggs 28 tuna - filling flat oval 50 + 20 29 tuna - filling & amp ; mayonnaise topping flat oval 50 + 20 30 ham folding & amp ; mayonnaise topping flat oval 50 + 10 12 croissant straight cressent 50 13 mini - croissant straight cressent 25 31 danish pastry jam in fruits basket fruits basket 50 32 cream in fruits basket fruits basket 50 33 cream & amp ; fruits in fruits basket fruits basket 50 34 cherry fruits basket 50 35 creamy cheese comb 50 36 chocorate chocorate enclosed 50 37 castard cream double square ( all - corner folded ) 50 16 sweet buns ogura - an - pan circular 45 + 35 17 koshi - an - pan circular 45 + 35 18 uguisu - an - pan circular 45 + 35 19 cream bun fork shaped 45 + 35 20 melon bun with biscut dough 45 + 30 21 kouign - aman double square ( all - corner folded ) 60 22 doughnuts bean jam doughnut an - pan shaped 45 + 35 23 curry filling doughnut flat oval 50 + 45 24 frank - doughnut winny spiralled by cord - dough 50 + frank 38 pie apple pie net top 50 + 15 39 meat pie triangular 50 + 15 40 season &# 39 ; s fruits fruits basket oneside folded 50 + toppings baking 1st number baking sheet ( bs ) group kind of bread group time total charge total kind number 1 pullman and white bread type raisin bread a 40 19 8 8 pulmann 8 2 danish bread pullman type b 40 22 9 9 pulmann 9 3 hard bread and small buns french bread - boule c 25 19 8 25 with holes 3 + 1 / 2 4 kaisersemmeln c 25 22 9 9 pain au fromage c 30 19 8 6 pain de seigle - boule d 30 12 4 10 with holes 3 7 pain de seigle - noix d 30 10 2 8 pain de seigle - noix et raisin d 30 12 4 5 epi de bacon e 30 6 2 3 10 italian focaccia e 20 22 9 11 standard 11 table rolls , croissants etc . butter roll f 12 45 15 32 standard 4 14 sesame - boule f 10 19 8 15 pain aux noix f 13 22 9 25 topped and baked corn topping g 12 22 9 52 standard 6 + 1 / 2 26 two rolls dough with winny sausage g 12 19 8 27 two rolls dough with egg - filling g 12 20 9 28 tuna - filling g 12 20 9 29 tuna - filling & amp ; mayonnaise topping g 12 19 8 30 ham folding & amp ; mayonnaise topping g 12 22 9 12 croissant h 15 48 15 35 standard 4 13 mini - croissant h 15 60 20 standard 31 danish pastry jam in fruits basket i 15 25 9 61 8 32 cream in fruits basket i 15 19 8 33 cream & amp ; fruits in fruits basket i 15 25 9 34 cherry i 15 19 9 35 creamy cheese i 15 22 8 36 chocorate i 12 22 9 37 castard cream i 12 25 9 16 sweet buns ogura - an - pan j 11 51 13 44 with ribets 5 + 1 / 2 17 koshi - an - pan j 11 45 13 18 uguisu - an - pan j 11 22 9 19 cream bun j 12 22 9 20 melon bun k 14 19 8 8 standard 2 21 kouign - aman l 18 22 9 9 standard 1 + 1 / 2 22 doughnuts bean jam doughnut fry 2 + 2 25 6 31 thawing 4 23 curry filling doughnut fry 2 + 2 47 13 24 frank - doughnut fry 2 + 2 41 12 38 pie apple pie m 15 19 8 26 standard 3 + 1 / 2 39 meat pie m 15 25 9 40 season &# 39 ; s fruits m 15 26 9 0 1000 361 2nd number bs 3rd number bs group kind of bread charge total number charge total number 1 pullman and white bread type raisin bread 5 5 5 6 6 6 2 danish bread pullman type 4 4 4 9 9 9 3 hard bread and small buns french bread - boule 5 14 2 6 21 3 4 kaisersemmeln 4 9 9 pain au fromage 5 6 6 pain de seigle - boule 2 8 2 6 16 4 7 pain de seigle - noix 4 4 8 pain de seigle - noix et raisin 2 6 5 epi de bacon 4 8 2 0 9 4 + 1 / 2 10 italian focaccia 4 9 11 table rolls , croissants etc . butter roll 15 24 3 15 30 4 14 sesame - boule 5 6 15 pain aux noix 4 9 25 topped and baked corn topping 4 26 3 + 1 / 2 9 44 5 + 1 / 2 26 two rolls dough with winny sausage 5 6 27 two rolls dough with egg - filling 4 7 28 tuna - filling 4 7 29 tuna - filling & amp ; mayonnaise topping 5 6 30 ham folding & amp ; mayonnaise topping 4 9 12 croissant 15 30 3 18 43 5 13 mini - croissant 15 25 31 danish pastry jam in fruits basket 4 30 4 12 66 8 + 1 / 2 32 cream in fruits basket 5 6 33 cream & amp ; fruits in fruits basket 4 12 34 cherry 4 6 35 creamy cheese 5 9 36 chocorate 4 9 37 castard cream 4 12 16 sweet buns ogura - an - pan 20 48 6 18 39 5 17 koshi - an - pan 20 12 18 uguisu - an - pan 4 9 19 cream bun 4 9 20 melon bun 5 5 1 + 1 / 2 6 6 1 21 kouign - aman 4 4 9 9 1 + 1 / 2 22 doughnuts bean jam doughnut 6 36 5 13 46 6 23 curry filling doughnut 15 19 24 frank - doughnut 15 14 38 pie apple pie 5 18 2 + 1 / 2 6 26 3 + 1 / 2 39 meat pie 4 12 40 season &# 39 ; s fruits 9 8 0 0 total 260 379 the operation conditions of dough conditioner , standby storage chamber ( refrigerating and storing chamber ) of dough taken out of the final proofing chamber , oven and fryer were as follows according to time schedule . further , individual baking groups and bs expression examples are shown in table 6 . the baking group “ l ” in table 6 means that bread dough placed in a buns round bread mold of a 10 - cm diameter is baked on a bs . during thawing , the temperature inside the chamber was 10 ° c . with a humidity of 50 % rh ; then , the temperature was raised at a rate of 0 . 25 ° c ./ minute to 30 ° c ., 80 minutes later , while keeping the humidity at 50 % rh . thereafter , the chamber was set at a temperature of 30 ° c . and a humidity of 80 % rh for 100 minutes . the total time required for the thawing and final proofing process was 3 hours . resting chamber ( refrigerating storage chamber ) at a temperature of 10 ° c . and a humidity of 80 % oven 1 : upper flame temperature of 190 ° c ./ 220 ° c . oven 2 : upper flame temperature of 200 ° c ./ 200 ° c . according to the present method , numerous types of just fresh - baked bread and fried doughnut of stable quality can be prepared , constantly , with a labor - saving simple operation in a space - saving manner . according to the present system , the numbers and volume to be prepared can be controlled by automatically catching the change of actual sale outcome over time under computer control . the increase or decrease of an additionally prepared numbers and volume of bread dough attains loss reduction . because the oven preset temperature is preliminarily fixed to a predetermined temperature under the estimation as to when each bread type is to be taken out of final proofing chamber , the oven temperature and bread type are not any more required to be examined and checked , so simple works with no need of skillful workers are only required for baking . according to the present system , further , all the information concerning the contents of works and timings thereof can be instantly caught and given as job instruction to workers , and therefore , not specialist workers but even part - time workers can perform the works once the part - time workers understand and master essential manuals therefor . accordingly , just fresh - cooked food products of excellent quality can be supplied . since the labor of the workers and the timing for the occurrence of works can be controlled through planned works based on the job instruction , a kitchen job with the minimum number of workers required for the job can readily be realized . kind of products shown in fig1 & amp ; fig1 4 1 mini - bacon - epi 4 2 chocolate nut 4 3 garlic - france 4 4 potato - mayonnaise pizza with fish - egg 4 5 misch - brot 4 6 cheese stick 4 7 raisin - bresd 4 8 milky france 4 9 hokkaido bean jam bun 5 0 carrot - roll 5 1 ficelle old fashion 5 2 chocolate - almond 5 3 german potato 5 4 frank roll 5 5 vegetable pizza 5 6 walnut & amp ; dryfig 5 7 milky soft bread 5 8 corn roll 5 9 with sliced bacon and vegetables 6 0 sesame roll 6 1 graham - rolls 6 2 whipped cream melon 6 3 blueberry 6 4 cheese stick 6 5 chocolate - chip 6 6 plane muffin 6 7 chocolate muffin 6 8 english bread 6 9 calpis butter bread 7 0 white bread 7 1 frank - doughnut 7 2 winter season curry doughnut 7 3 curry filling doughnut 7 4 egg filling doughnut 7 5 fried ball 7 6 whipped choco - cream doughnut 7 7 cinnamon bagel 7 8 twisted doughnut 7 9 raisin - enriched
the purpose of the present invention is to provide a system or method for planning all of the operations in a kitchen on the basis of estimated sale data , actual sale outcome data and providing to workers an detailed instruction of the information about each cooking operation such as its starting and finishing time , so that a just fresh - cooked food product of a needed type may be supplied at a needed volume on a needed basis through works as simple as possible not by skillful experts but by general workers of a minimum number in a simple fashion , so as to satisfy the demand of customers or the demand for the product . the present invention relates to a sale estimation system in the method for the production and supply of just fresh - cooked food products , comprising a means for inputting estimated sale data designed based on the past actual sale outcome , a means for recording and / or controlling the estimated sale data ; an outcome control system in the method for the production and supply of just fresh - cooked food products , comprising a least one of a means for inputting actual sale outcome data , a means for recording actual sale outcome data , a means for inputting actual production outcome data , a means for accumulating and / or storing the actual sale outcome data , a processing mean for reading the actual sale outcome data and the actual production outcome data and calculating the number of each product or merchandise arranged on a counter based on the difference in the number of each merchandise between the actual sale outcome data and the actual production outcome data , and a means for recording the number of each product or merchandise arranged on the counter ; and a job instruction system in the method for the production and supply of just fresh - cooked food products , comprising at least one of a means for preliminarily recording master data and given rules to be referred to in the determination of working contents , a means for selecting the rules on the basis of the numbers of each merchandise arranged on a counter , the master data , the actual production outcome data , and / or the estimated sale data , which are read from each recording means , a means for applying the rules thus selected to the above data to prepare a job instruction , and a means for outputting the job instruction .