ShareChilling and freezing in bakeries.
Réfrigération et congélation dans le secteur boulangerie.
Author(s) : STEEN N.
Type of article: Article
Summary
The author provides a set of information on chilling and freezing in bakeries.
Details
- Original title: Réfrigération et congélation dans le secteur boulangerie.
- Record ID : 2002-0286
- Languages: French
- Source: Cool Comf. - vol. 2 - n. 4
- Publication date: 2001/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Chilling; Bakery product; Freezing
-
REFRIGERATION IN THE BAKERY.
- Author(s) : CAUVAIN S. P., ROBB J.
- Date : 1988
- Languages : English
View record
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SURGELATION DES PRODUITS A BASE DE PATES.
- Author(s) : DEVEAUX R.
- Date : 1984
- Languages : French
- Source: Rev. gén. Froid - vol. 74 - n. 3
View record
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Effet du refroidissement et de la congélation s...
- Author(s) : LEBAIL A., MONTEAU J. Y., HAMDAMI N., et al.
- Date : 2005/05
- Languages : French
- Source: Rev. gén. Froid - n. 1053
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FROZEN CROISSANTS AND OTHER BAKERY PRODUCTS.
- Author(s) : BRAY F.
- Date : 1986
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 236
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PRODUCTION OF QUICK-FROZEN STUFFED DOUGH.
- Author(s) : SAROJKO E. M., KULIKOVSKAJA L. V., SAHOVA O. V.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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