Continuous bread making process with normally liquid shortening

Claim 1

IN A PROCESS FOR THE CONTINUOUS PRODUCTION OF BREAD COMPRISING THE STEPS OF MIXING A FERMENTED YEAST BREW, CONTINUOUSLY MIXING THW BREW IN A FIRST MIXING STAGE WITH OTHER DOUGH INGREDIENTS INCLUDING A SHORTENING INGREDIENT AS HEREINAFTER DEFINED PASSING THE RESULTING MIXTURE THROUGH THE FIRST MIXING STAGE TO PRODUCE A PERMIXED DOUGH HAVING SUBSTANTIALLY UNIFORM PROPERTIES AND THEREAFTER SUBJECTING THE PREMIXED DOUGH TO HIGH SPEED MIXING TO DEVELOP A COMPLETE DOUGH SUITABLE FOR EXTRUDING AND CUTTING INTO DOUGH SECTIONS PANNING, PROOFING, AND BAKING, THE IMPROVEMENT WHICH COMPRISES CONTINUOUSLY INTRODUCING TO THE FIRST MIXING STAGE A NORMALLY LIQUID SHORTENING INGREDIENT AT A TEMPERATURE OF ABOUT 60* F. TO ABOUT 110* F., SAID SHORTENING COMPRISING A SUSPENSION IN A LIQUID GLYCERIDE VEHICLE OF FROM ABOUT 60 PERCENT TO ABOUT 14.0 PERCENT BY WEIGHT OF SHORTENING OF SUBSTANTIALLY FULLY SATURATED FATTY GLYCERIDE SOLID HAVING AN IODINE VALUE NOT GREATER THAN 12, SAID SOLIDS CONSISTING ESSENTIALLY OF FROM ABOUT 0.8 PERCENT TO ABOUT 6.0 PERCENT BY WEIGHT OF SHORTENING OF MONOGYLCERIDES OF FATTY ACIDS HAVING FROM 16 TO 22 CARBON ATOMS, FROM 0.0 PERCENT TO ABOUT 6.0 PERCENT BY WEIGHT OF SHORTENING OF DIGLYCERIDES OF FATTY ACIDS HAVING FROM 16 TO 22 CARBON ATOMS, AND FROM ABOUT 2.0 PERCENT TO ABOUT 8.0 PERCENT BY WEIGHT OF SHORTENING OF TRIGLYCERIDES OF FATTY ACIDS HAVING FROM 16 TO 22 CARBON ATOMS, THE AMOUNT OF SAID SHORTENING ADDED AT THE FIRST MIXING STAGE BEING AN AMOUNT NOT LESS THAN 2.8 PERCENT BASED ON THE WEIGHT OF THE FLOUR CONTENT IN THE DOUGH.