ShareNew frozen "ready-to-cook" bread units: BCS cooked on a granite base in Terville.
Nouvelle unité de pains "prêts à cuire" surgelés : BCS cuit sur sole de granite à Terville.
Author(s) : ROLIN A.
Type of article: Article
Details
- Original title: Nouvelle unité de pains "prêts à cuire" surgelés : BCS cuit sur sole de granite à Terville.
- Record ID : 2002-2531
- Languages: French
- Source: Process - n. 1177
- Publication date: 2001/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Quick freezing; Bakery product; Equipment; Cooking
-
The quick-freezing of precooked rolls.
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 5
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Quel est l'avenir du pain précuit en France ?
- Author(s) : MOREL F.
- Date : 1996/02
- Languages : French
- Source: Process - n. 1113
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Cold storage of prefermented dough for manufact...
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 3
View record
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Progress in baking technology.
- Author(s) : SEIBEL W.
- Date : 1992
- Languages : English
View record
-
Studies on frozen doughs. 1. Effects of frozen ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 6
View record