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
-
A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
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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
View record
-
The yield in volume of individual breads, as a ...
- Author(s) : KRAFT U., GLOE A., LOSCHE K.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
View record
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REDUCTION IN THE QUALITY DEFICIENCIES OF FROZEN...
- Author(s) : JANKE H. C.
- Date : 1988
- Languages : German
- Source: Brot Backwaren - vol. 36 - n. 9
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ENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN ...
- Author(s) : HIMMELSTEIN A.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 5
View record