ShareDry-sweating pre-baked loaves of bread before freezing.
Ressuage contrôlé des pains précuits avant surgélation.
Author(s) : REVERDY Y., CAUGANT A.
Summary
The authors are interested in dry-sweating bread before its freezing. They expose the physical process and describe a rotating scroll device that meets the planned objectives.
Details
- Original title: Ressuage contrôlé des pains précuits avant surgélation.
- Record ID : 2006-1892
- Languages: French
- Subject: Technology
- Source: Le refroidissement des produits céréaliers [CD-ROM].
- Publication date: 2004/04/22
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Technology; Refrigeration; Precooling; Food application; Bread; Quick freezing; Bakery product
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND...
- Author(s) : LINKO P., KARHUNEN A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
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Pain et viennoiseries. Un challenge à relever p...
- Author(s) : BURNER S.
- Date : 2000/10
- Languages : French
- Source: Monde Surgelé - n. 63
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Nouvelle unité de pains "prêts à cuire" surgelé...
- Author(s) : ROLIN A.
- Date : 2001/12
- Languages : French
- Source: Process - n. 1177
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Table ronde : pain et viennoiserie.
- Date : 2003/10
- Languages : French
- Source: Monde Surgelé - n. 87
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