Industrial manufacturing process for decontaminated bakery products, in particular mold or similar breads, characterized in that it comprises the following essential steps, preferably successive: (1) Preparation of a paste by mixing in particular the following ingredients, in the absence of a preservative from the E200 range: A. Flour； B. water； C. optionally added fat (s) matter (s)； D. at least one fermentation agent； E. NaCl； F. optionally sugar (s)； G. at least one filler selected from mono and / or hydrogenated oligosaccharides, preferably from the group comprising: sorbitol, mannitol, xylitol, erythritol, maltitol, lactitol, hydrogenated isomaltulose and mixtures thereof, with maltitol being preferred； H. at least one bread improver comprising an acid and / or acid salt and gluconodelta-lactone (GDL), said acid and / or acid salt being selected from the group comprising acidic preference, preferably from the subgroup comprising dry leavening yeast, doughy leavening yeast or liquid leavening yeast and mixtures thereof； I. optionally at least one hyposodic mixture of minerals, preferably obtained from milk； J. optionally one or more additives； (2) Conformation of this paste, preferably with the help of a mold； (3) Fermentation of this paste prepared in this way； (4) Baking at least partial of this shaped pasta； (5) Optional cooling of bread； (6) Bread decontamination by treatment using pulsed light； (7) Optional slicing of bread； (8) Packaging, preferably in sachets.Proceso industrial de fabricación de productos de panadería descontaminados, en particular panes de molde o análogos, caracterizado por que comprende las etapas esenciales siguientes, de preferencia sucesivas: (1) Preparación de una pasta mezclando en particular los siguientes ingredientes, en ausencia de un conservante de la gama E200: A. Harina； B. agua； C. opcionalmente materia(s) grasa(s) añadida(s)； D. al menos un agente de fermentación； E. NaCl； F. opcionalmente azúcar(es)； G. al menos un agent
