Share

INDUSTRIAL QUICK FREEZING IN VIENNESE BAKING.

SURGELATION INDUSTRIELLE EN BOULANGERIE VIENNOISERIE.

Author(s) : PILLAFORT J.

Type of article: Article

Summary

THIS IS A COMMENT ON THE EVOLUTION OF THE PREPARATION METHODS USED IN BREAD MAKING AND VIENNESE BAKING ASSOCIATED WITH THE DEVELOPMENT OF INDUSTRIAL FREEZING WHICH LEADS TO GIVE A BETTER RESULT. THEAUTHOR RECALLS THE PROBLEMS IN INDUSTRIAL BAKING WHICH HAD TO BE SOLVED TO CONTROL THE FREEZING OF UNCOOKED PRODUCTS MADE OF RAISED DOUGH. THE PROGRESSIVE INTRODUCTION OF CONTINUOUS AND AUTOMATIC PREPARATION PROCESSES (SUCH AS CONTINUOUSKNEADING AND SHAPING) IS THEN DESCRIBED ; THESE PROCESSES ENABLE PRODUCTION CYCLES OF 2,000 PIECES AN HOUR IN BREAD MAKING OR 20,000 PIECES AN HOUR IN VIENNESE BAKING TO BE REACHED. THE FREEZING STAGE IS THEN EXAMINED AND THE AUTHOR MENTIONS SOME SPECIALIZED APPARATUS SUCH AS SPIRAL BANDS OR MORE POLYVALENT DEVICES SUCH AS TUNNELS WITH AUTOMATI BLT. J.R.

Details

  • Original title: SURGELATION INDUSTRIELLE EN BOULANGERIE VIENNOISERIE.
  • Record ID : 1989-1935
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 43 - n. 672
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing