Abstract: A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immediately lowering the temperature of the cooked bread through the use of liquid nitrogen, down to a lowering temperature at least equal to ?60° C.; packaging and freezing the bread, through a first sub-step of obtaining a temperature from ?10° C. to ?11° C. in the bread core, and a second sub-step of keeping the bread at a freezing temperature of ?18° C. for at least 12 hours; and storing and transporting the packaged bread, always at a temperature of at least ?18° C.

Abstract: A process is described for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, that comprises the steps of: completely cooking the confectionery product; immediately freezing/lowering in temperature the cooked confectionery product by using liquid nitrogen; packaging the confectionery product frozen/lowered in temperature; and possibly storing and transporting the packaged confectionery product.