FROZEN PASTRY MANUFACTURE IN LORIENT.
COMPLEXE DE PATISSERIE SURGELEE A LORIENT.
Type of article: Article
Summary
HISTORY OF A FRENCH FIRM MANUFACTURING FROZEN PASTRY AND BAKERY PRODUCTS, WITH DRAMATIC DEVELOPMENT STAGES CORRESPONDING TO PROGRESSIVE DIVERSIFICATION. TO THE ORIGINAL PURPOSE OF SUPPLYING THE MARKET WITH FROZEN PASTRY FOR CONSUMERS, IT THEN ADDED A LINE OF RAW FROZEN PRODUCTS FOR THE BAKERY TRADE AND, MORE RECENTLY, A NEW COMPLETE LINE FOR INSTITUTIONAL J. R.
Details
- Original title: COMPLEXE DE PATISSERIE SURGELEE A LORIENT.
- Record ID : 1987-0627
- Languages: French
- Source: Rev. gén. Froid - vol. 76 - n. 9
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bakery; Pastry; Freezing
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FREEZE-ETCH OF EMULSIFIED CAKE BATTERS DURING B...
- Author(s) : CLOKE J. D., GORDON J., DAVIS E. A.
- Date : 1982
- Languages : English
- Source: Food Microstruct. - vol. 1 - n. 2
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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.
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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
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DU DEPANNAGE A L'ALIMENT PLAISIR (PATISSERIE IN...
- Author(s) : MARREC J. Y.
- Date : 1989/12
- Languages : French
- Source: Agro Ind. - n. 55
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