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Dry snow.

Type of article: Article

Summary

Why is carbon dioxide freezing of breads a better technique than conventional cryogenic freezing with nitrogen? Answer: because it stops yeast activity without actually killing it. ICI has developed a carbon dioxide system which is now up and running.

Details

  • Original title: Dry snow.
  • Record ID : 1995-0357
  • Languages: English
  • Source: Frozen chill. Foods - vol. 48 - n. 3
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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