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
-
Table ronde : pain et viennoiserie.
- Date : 2003/10
- Languages : French
- Source: Monde Surgelé - n. 87
View record
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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
View record
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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
View record
-
Surgélation : un traitement sur mesure des prod...
- Author(s) : SICOT D.
- Date : 1996
- Languages : French
- Source: Filière gourmande - n. 39
View record
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Refrigerants: bakers opt for secondary refriger...
- Date : 2004/01
- Languages : English
- Source: S. afr. Inst. Refrig. Air Cond. - vol. 106 - n. 1270
View record