The demand for crust free bread is increasing worldwide. This type of bread especially is becoming more and more popular with triangular-shaped sandwiches. Swiss vacuum-specialist, Aston Foods AG has developed a process whereby crust free bread can be produced in conventional ovens. By using the vacuum baking and cooling process of Aston Foods AG, gelatinisation can proceed under ‘cold’ conditions. The solution has been achieved by lowering the pressure within the vacuum chamber, causing water to begin evaporating much sooner than at 100°C. The starch swells up and binds the water available within a very short period. This in turn reduces the baking process considerably so that crust formation and the Maillard reaction do not occur.