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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