ShareFROZEN DOUGHNUTS.
Author(s) : SHANNON T.
Summary
DIFFERENT MANUFACTURING STAGES.
Details
- Original title: FROZEN DOUGHNUTS.
- Record ID : 1983-1061
- Languages: English
- Publication date: 1981
- Source: Source: Proc. annu. Meet. am. Soc. bakery Eng., Chicago
11 fig.
Indexing
- Themes: Bakery and confectionery products
- Keywords: Prepared food; Manufacture; Bakery product; Dough; Freezing
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LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
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Surgélation de pâtons crus. Gros plan sur la te...
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
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Use of refrigeration in a modern bakery.
- Author(s) : HANNEFORTH U.
- Date : 1994/11/16
- Languages : German
- Source: DKV-Tagungsbericht 1994 Bonn.
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Refrigeration's influence of half-finished prod...
- Author(s) : MITELUT A., POPA M., BELC N.
- Date : 1996/09/10
- Languages : English
- Source: Research, design and construction of refrigeration and air conditioning equipments in Eastern European countries.
- Formats : PDF
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Frozen dough production.
- Author(s) : STAUFFER C. E.
- Date : 1993
- Languages : English
- Source: In: Adv. baking Technol., Blackie Acad. Prof. - 88-106; 14 ref.
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