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FROZEN RAW DOUGHS: AN EVOLUTION OF FRENCH MARKET.

PATES CRUES SURGELEES : UNE EVOLUTION DU MARCHE FRANCAIS.

Author(s) : MARC M.

Type of article: Article

Summary

INTERVIEW OF THE MANAGER OF AN INDUSTRIAL BAKING PLANT WHO, AFTER LISTING THE RANGE OF FROZEN RAW PRODUCTS HE MANUFACTURES (PUFF PASTRY, CROISSANTS, RAISIN AND CHOCOLATE BUNS, MEAT PIES, BRIOCHES, BUT MAINLY RAW DOUGHS FOR CONVENTIONAL AND SPECIAL BREADS), COMMENTS UPON THE UNESCAPABLE DEVELOPMENTS THAT THE SMALL-SCALE BAKERY TRADE SHOULD NOT UNDERGO UNDER ECONOMIC CONSTRAINT, BUT, ON THE CONTRARY, FAVOUR THANKS TO THE POSSIBLE SUPPLY OF FROZEN RAW DOUGH, WITHOUT DEPARTING FROM THE IMAGE OF THE GOOD TASTE OF SMALL BAKING-SHOP PRODUCTS. J.R.

Details

  • Original title: PATES CRUES SURGELEES : UNE EVOLUTION DU MARCHE FRANCAIS.
  • Record ID : 1987-0217
  • Languages: French
  • Source: RIA (Paris) - n. 363
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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