Abstract: A method of baking bread in metal pans using microwave energy is described. Overall baking time is reduced by a method of combining conventional and microwave baking. In addition, significant reduction in bake time associated with bread was obtained by employing significantly lower levels of microwave energy and metal pans in a simultaneous microwave and conventional oven heat bake process utilizing conventional bake pans. Reduced bakeout and more uniform baking is achieved if microwave energy is applied at 915 MHz and 2450 MHz simultaneously.

Abstract: A method of baking firm bread in metal pans using microwave energy is described. The baking process of this invention involves a two-stage baking process utilizing conventional heating as a first stage in covered baking pans normally utilized for baking firm bread, and a second stage involving the simultaneous use of conventional heating and microwave energy.

Abstract: A method of proofing and baking bread in metal pans using microwave energy as described. Overall proofing and baking time are reduced by a method combining conventional and microwave proofing of the bread loaves prior to conventional and microwave baking. Significant reduction in processing time results when the bread is conventionally and microwave proofed and conventionally and microwave energy baked.

Abstract: Brown and serve products are produced by a microwave process in substantially less time than the current conventional production time. These products are baked directly in the sales carton which eliminates most handling and transfer. In addition, the shelf life of brown and serve rolls is increased by microwave baking in the sales carton and immediately overwrapping while hot with a shrink film overwrap. The process of microwave proofing of brown and serve rolls also reduces the overall processing time.

Abstract: A plurality of identical cell rupture valve assemblies are connected in tandem to produce increased homogenization effectiveness.