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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Progress in baking technology.
- Author(s) : SEIBEL W.
- Date : 1992
- Languages : English
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Influence of the freezing rate and of storage d...
- Author(s) : LE BAIL A., HAVET M., PASCO M.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
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VACUUM COOLING OF BAKERY PRODUCTS.
- Author(s) : FISH A.
- Date : 1980
- Languages : English
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Bread freezing and storage: impact of process c...
- Author(s) : LE BAIL A., DESSEV T., JURY V., et al.
- Date : 2010/03/29
- Languages : English
- Source: 1st IIR International Conference on Sustainability and the Cold Chain
- Formats : PDF
View record
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FROZEN DOUGHNUTS.
- Author(s) : SHANNON T.
- Date : 1981
- Languages : English
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