ShareFreezing 120,000 loaves of French bread per week: the freezing process meets quality standards.
120.000 stokbroden per week invriezen: vriesprocede voldoet aan kwaliteitsnormen.
Type of article: Article
Summary
A Dutch firm precooks, freezes and distributes through supermarkets 120,000 loaves of French bread per week.
Details
- Original title: 120.000 stokbroden per week invriezen: vriesprocede voldoet aan kwaliteitsnormen.
- Record ID : 1999-2391
- Languages: Dutch
- Source: Koude Klim. - vol. 6 - n. 3
- Publication date: 1998/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
Improvement of the baking performance of frozen...
- Author(s) : LE BAIL A., HAVET M., HAYERT M.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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Role of ingredients and processing variables on...
- Author(s) : YADAV D., PAKTI P., SHARMA G.
- Date : 2009/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 46 - n. 1
View record
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A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
View record
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Effect of the thermostable xylanase B from Ther...
- Author(s) : JIANG Z. Q., LE BAIL A., WU A.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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PREPARATION OF BREAD DOUGH FOR FREEZING AND COO...
- Author(s) : SLUIMER P.
- Date : 1990
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 23 - n. 19
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