ShareModern freezing technologies used for bakery products and confectionery.
Nowoczesne technologie zamrazania pieczywa i wyrobów cukierniczych.
Author(s) : POSTOLSKI J.
Type of article: Article
Summary
This article describes the approach to freezing intermediate products in the form of batches of dough fluffed by yeast. The technology used to freeze, store and thaw bakery products and confectionery is presented.
Details
- Original title: Nowoczesne technologie zamrazania pieczywa i wyrobów cukierniczych.
- Record ID : 2003-2482
- Languages: Polish
- Source: Technika Chlodnicza i Klimatyzacyjna - vol. 9 - n. 2
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bakery product; Equipment; Freezing; Confectionery
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