The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) preparing a dough by mixing the following particular ingredients: A. flour; B. water; C. optionally added fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent, preferably maltitol; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals preferably derived from milk; J. optionally one or more additives; (2) shaping said dough, preferably using a mould; (3) fermenting the dough thus prepared; (4) at least partially baking the dough thus shaped; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. The invention also relates to an industrial bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and to a device for implementing said method.