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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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
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Vitesse de congélation et qualité : application...
- Author(s) : LE BAIL A., HAVET M., PASCO M., CHOUROT J. M.
- Date : 1997/11
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 978
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La flaveur de la mie du pain : influence de la ...
- Author(s) : GALEY C., POTUS J., DRAPRON R., POIFFAIT A., BAR C., FISCHER J., GIAMPOLI P.
- Date : 1994
- Languages : French
- Source: Sci. Aliments - vol. 14 - n. 5
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Studies of frozen doughs. 2. Flour quality requ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
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