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INDUSTRIAL BREAD FREEZING.

SURGELATION INDUSTRIELLE DU PAIN.

Author(s) : GURRET J. M.

Type of article: Article

Summary

IN ORDER TO ANTICIPATE REGIONAL DEMAND, A MANUFACTURER DEVELOPS THE FREEZING OF BREAD AS RAW DOUGH. TWO BLAST AIR FREEZING TUNNELS FREEZE TO A CORE TEMPERATURE OF 253 K (-20 DEG C) WITHIN 20 MIN 1,500 KG/HR OF RAW LOAVES ARRANGED ON TRUCKS. AFTER BEING WRAPPED IN AN AIRTIGHT PACKAGE, THE RAW LOAVES ARE STORED IN A 810 M3 ROOM AT 253 K. ON THAWING, THE FINAL STAGE OF RISING IS REACHED AFTER 3 HRS. WITH A PROGRAMMABLE CONTROLLED RISING ROOM THE BAKER CAN AVOID NIGHT WORK. J.R.

Details

  • Original title: SURGELATION INDUSTRIELLE DU PAIN.
  • Record ID : 1987-0625
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 40 - n. 618
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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