ShareIntensive controlled fermentation.
Pousse contrôlée. Une maîtrise parfaite de l'ambiance.
Author(s) : SICOT D.
Type of article: Article
Summary
With simple electronic commands and rapid programming, total control is possible in fermenting cabinets (for bread and pastries) at all the stages of the process, including chilling, heating and storage. This promotes efficiency in serving supermarket-chain laboratories.
Details
- Original title: Pousse contrôlée. Une maîtrise parfaite de l'ambiance.
- Record ID : 1996-2999
- Languages: French
- Source: Filière gourmande - n. 29
- Publication date: 1995
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Control (automatic); Chilling; Bakery product; Fermentation; Control-command
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Isolation of a cold-sensitive fermentation muta...
- Author(s) : KYOGOKU Y., OUCHI K.
- Date : 1995/02
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 61 - n. 2
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Le levain, dans le respect de la tradition.
- Author(s) : GELINAS P.
- Date : 2001/04
- Languages : French
- Source: Fournée - vol. 55 - n. 2
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Effect of freezing on some Saccharomyces cerevi...
- Author(s) : MANZONI M., POPOLI A., CAVAZZONI V.
- Date : 1995
- Languages : English
- Source: Microbiol. Aliments Nutr. - vol. 13 - n. 2
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Manufacture of leaven bakery products from quic...
- Author(s) : HANNEFORTH U., BRACK G., VALERIUS U.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
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Viability and performance of pure yeast strains...
- Author(s) : BAGUENA R., et al.
- Date : 1991/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 6
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