ShareFreezing and thawing: how to obtain an "opera" cake in 30 minutes.
Congélation-décongélation : comment monter un Opéra en 30 minutes ?
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
In order to market a thawed frozen product that is just as good as a product that has never been frozen implies that the impact of processing on the final quality of the product has to be taken into account.
Details
- Original title: Congélation-décongélation : comment monter un Opéra en 30 minutes ?
- Record ID : 1999-1772
- Languages: French
- Source: Process - n. 1134
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Treatment; Texture; Bakery product; Pastry; Freezing; Additive
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BAKERY REFRIGERATION.
- Author(s) : JAMES P. L.
- Date : 1981/10
- Languages : English
View record
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Studies on frozen doughs. 3. Some factors invol...
- Author(s) : INOUE Y., SAPIRSTEIN H. D., TAKAYANAGI S., BUSHUK W.
- Date : 1994
- Languages : English
- Source: Cereal Chem. - vol. 71 - n. 2
View record
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FROZEN PASTRIES IN A SELF-SERVICE SHOP.
- Date : 1990
- Languages : German
- Source: Tiefkühl-Rep. - 18; 1990.01-02; 14; 19; 4 tabl.
View record
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Pâtons surgelés. Au choix : du cru ou du cuit ?
- Author(s) : ROUSSEAU I.
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
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Surgélation : un traitement sur mesure des prod...
- Author(s) : SICOT D.
- Date : 1996
- Languages : French
- Source: Filière gourmande - n. 39
View record