A small amount of probiotic edible film forming solution was applied and uniformly distributed by brushing on the crust of the bread loaves. Bread samples were weighed before and after the film forming solutions application to calculate the exact amount (approx. 1.00 0.07 g) and the initial total viable count of L. rhamnosus GG on bread crust. The probiotic breads were then rapidly dried following two different regimes: a) a low temperature drying at 60 C for 10 min in an air circulating drying chamber, and b) a high temperature-short time drying viz. 180 C for 2 min using the baking oven without the steaming step.