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Cooling of sandwich bread after baking.

Réfrigération du pain de mie en sortie de cuisson.

Author(s) : LE BAIL A., GRENIER A., MONTEAU J. Y., et al.

Type of article: Article

Summary

In the process of the industrial bread making, products are often cooled after baking, using the ambient air without any artificial cooling. This has drawbacks such as a lack of central humidity, which can lead to the formation of mould after packing, weight loss and slower cooling. This article deals with the example of artificial cooling after the baking of a sandwich loaf.

Details

  • Original title: Réfrigération du pain de mie en sortie de cuisson.
  • Record ID : 2002-2041
  • Languages: French
  • Source: Rev. gén. Froid - vol. 91 - n. 1011
  • Publication date: 2001/03
  • Document available for consultation in the library of the IIR headquarters only.

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