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COOLING OF INDIVIDUAL DOUGH PORTIONS FOR SOLVING TIME PROBLEMS.

[In German. / En allemand.]

Author(s) : BLANK V.

Type of article: Article

Summary

BRIEF STUDY ON THE ADVANTAGES OF DOUGH COOLING. CONNEXION BETWEEN A REDUCTION OF THE PANIFICATION TIME AND A POSSIBLE REDUCTION IN THE PROPORTION OF BAKING POWDER. (Bibliogr. int. CDIUPA, FR., 91-272783.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-1775
  • Languages: German
  • Source: Brot Backwaren - vol. 39 - n. 5
  • Publication date: 1991

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