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FREEZING IN BREAD MAKING.

QUAND LE PAIN DURCIT, LA FILIERE S'ASSOUPLIT.

Type of article: Periodical article

Summary

BRIEF REPORT OF THE PROBLEMS RAISED BY THE USE OF FREEZING IN THE MANUFACTURE AND MARKETING OF BREAD. SELECTION OF THE LOCATION OF FREEZING IN THE MANUFACTURING PROCESS (RAW UNFERMENTED SHAPED DOUGH, RAW FERMENTED SHAPED DOUGH, PRECOOKED BREAD). PRECAUTIONS TO BE TAKEN IN ORDER TO IMPROVE THE QUALITY OF FROZEN BREAD (QUALITY OF FLOUR, PROPORTIONING, ADDITIVES) ; MAIN COMMERCIAL POLICIES USED BY MANUFACTURERS (BIG INDUSTRIAL BAKERY PLANT, SMALL FIRMS) AND ALSO BY DISTRIBUTORS. J.R.

Details

  • Original title: QUAND LE PAIN DURCIT, LA FILIERE S'ASSOUPLIT.
  • Record ID : 1986-0290
  • Languages: French
  • Source: Agro Ind. - n. 7
  • Publication date: 1985/04
  • Document available for consultation in the library of the IIR headquarters only.

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