ShareControlling the "freezing" of cereals.
La maîtrise du "coup de froid" sur les produits céréaliers.
Author(s) : GUILLON M.
Type of article: Article
Summary
This article gives a progress report on the cooling technologies used for bakery products.
Details
- Original title: La maîtrise du "coup de froid" sur les produits céréaliers.
- Record ID : 2004-2897
- Languages: French
- Source: Process - n. 124
- Publication date: 2004/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Chilling; Bakery product; Equipment
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REFRIGERATION IN THE BAKERY.
- Author(s) : CAUVAIN S. P., ROBB J.
- Date : 1988
- Languages : English
View record
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Réfrigération et congélation dans le secteur bo...
- Author(s) : STEEN N.
- Date : 2001/02
- Languages : French
- Source: Cool Comf. - vol. 2 - n. 4
View record
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THE CONTROL OF DOUGH FERMENTATION BY LOW TEMPER...
- Author(s) : TANAKA Y.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
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EUROPAIN. LA < FILIERE FROID >.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 20
View record
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VACUUM COOLING OF BAKERY PRODUCTS.
- Author(s) : FISH A.
- Date : 1980
- Languages : English
View record