| http://www.w3.org/ns/prov#value | - In particular, the apparatus and method control the moisture in the previously baked good, such as a cookie or other baked dough product, to provide a desired drying profile over an increased period of time in order to maintain its originally baked dual texture.BACKGROUND OF THE INVENTIONIn order for previously baked products to maintain a high quality during display for sale, they have to be hand
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