ShareBAKERY REFRIGERATION.
Author(s) : JAMES P. L.
Type of article: Article
Summary
THE ARTICLE DESCRIBES, AND DISCUSSES POSSIBLE VARIATIONS, IN THE CHAIN OF OPERATIONS IN A BAKERY. FROM THE INITIAL STORAGE OF MATERIALS THEIR HANDLING, PREPARATION AND BAKING OF BREAD IS DESCRIBED. THE SUBSEQUENT HANDLING AND AFTER-CARE OF BREAD AND INTERMEDIATE PRODUCTS REQUIRES REFRIGERATION. THE MOST SUITABLE TEMPERATURES AND HUMIDITIES TO MAINTAIN DURING THE DIFFERENT STAGES OF PRODUCTION ARE INDICATED. C.R.F.
Details
- Original title: BAKERY REFRIGERATION.
- Record ID : 1982-1295
- Languages: English
- Publication date: 1981/10
- Source: Source: Refrig. Air Cond. Heat Recov.
vol. 84; n. 1003; 33-39, 78; 2 fig. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Bread; Chilling; Bakery product; Pastry; Freezing
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- Author(s) : SOEBERT C.
- Date : 1986
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 40 - n. 618
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Technical computations for refrigeration with B...
- Author(s) : SLUIS S. M. van der, ROUWEN W.
- Date : 1993/12
- Languages : Dutch
- Source: Koude Mag. - n. 12
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
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Table ronde : pain et viennoiserie.
- Date : 2003/10
- Languages : French
- Source: Monde Surgelé - n. 87
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