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Effects of storage at temperatures of -1 to -4 °C on cakes.

Effets d'une conservation entre -1 et -4 °C sur les pâtisseries.

Author(s) : BERGIS H., BEAUFORT A., RUDELLE S.

Type of article: Article

Summary

Moka and "Opera" cakes with freezing points of around -4 °C can be stored over longer periods than éclairs, charlottes, mousses and cream puffs which freeze at a temperature of -1 °C. Should recipes be changed in order to enable storage of all these cakes at -4 °C?

Details

  • Original title: Effets d'une conservation entre -1 et -4 °C sur les pâtisseries.
  • Record ID : 2000-2692
  • Languages: French
  • Source: Rev. gén. Froid - vol. 88 - n. 998
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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