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Frito-Lay files patent for crisp bread
date:Aug 15, 2013
Traditional breads typically have a significant moisture content, which limits their shelf life, the patent filing said. The production of traditional breads involves significant preparation time and baking time. Because of the limited shelf life and time involved in preparing the breads, traditional breads are not preferred as a snack food product. Consequently, it would be desirable to adapt the traditional bread recipes for production on a commercial processing line to produce a variety of sh

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