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BAKERY: DEVELOPMENT THANKS TO FREEZING.

BOULANGERIE-PATISSERIE : LE DEVELOPPEMENT VIENT DU GRAND FROID.

Type of article: Article

Summary

BRIEF REVIEW OF THE PAPERS READ AT THE MEETING ORGANISED BY THE INSTITUT FRANCAIS DE LIBRE SERVICE (MAY 1985) ON THE ROLE OF REFRIGERATION IN THE DEVELOPMENT OF < DEFERRED > BAKERY. IN THE LIGHT OF THE EXPERIENCE OF TWO GREAT SUPERMARKET CHAINS COMMENTING UPON THE MOTIVATIONS OF THEIR STRATEGY (MAINLY IN FAVOUR OF THE SYSTEM OF THE FROZEN LUMP OF DOUGH FOR FRENCH BREAD) THE DISCUSSION STRESSES THE REQUIREMENT OF AN IMPROVED CO-ORDINATION BETWEEN THE PARTNERS (EQUIPMENT MANUFACTURERS, SEMI-FINISHED PRODUCT MANUFACTURERS, DISTRIBUTORS). J.R.

Details

  • Original title: BOULANGERIE-PATISSERIE : LE DEVELOPPEMENT VIENT DU GRAND FROID.
  • Record ID : 1986-1978
  • Languages: French
  • Source: Grand Froid - vol. 1 - n. 2
  • Publication date: 1985/07
  • Document available for consultation in the library of the IIR headquarters only.

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