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Industrial pastries: quick-frozen products move ahead of fresh products.

Pâtisseries industrielles : le surgelé devance le frais.

Author(s) : SICOT D.

Type of article: Article

Summary

In order to satisfy the increasing demand for fresh pastries, manufacturers focus on fresh products, with short use-by dates, but also on quick-freezing techniques that enable flexible logistics, avoid losses and have an excellent image since the development of pre-cooked products.

Details

  • Original title: Pâtisseries industrielles : le surgelé devance le frais.
  • Record ID : 2003-0316
  • Languages: French
  • Subject: Figures, economy
  • Source: Acta Alimentaria - n. 626
  • Publication date: 2002/07
  • Document available for consultation in the library of the IIR headquarters only.

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