SharePain de campagne and other special breads: new use of flour mixtures and quick-freezing.
Campagne et autres pains spéciaux : mixes et surgelés s'imposent au fournil.
Author(s) : SICOT D.
Type of article: Article
Summary
Among all the special breads, traditional bread ("de campagne") is the most popular; nevertheless, diversification is possible with mixtures of flours and raw or precooked quick-frozen bread. The article reviews products and manufacturers.
Details
- Original title: Campagne et autres pains spéciaux : mixes et surgelés s'imposent au fournil.
- Record ID : 1994-2423
- Languages: French
- Source: Prod. frais - vol. 1 - n. 11
- Publication date: 1993/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Bakery and confectionery products - Keywords: Regulations; France; Flour; Manufacturer; Bread; Bakery product; Packaging; Freezing
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- Author(s) : KAMEL B. S., STAUFFER C. E.
- Date : 1992
- Languages : English
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LE PAIN QUI VIENT DU FROID.
- Author(s) : MARC M.
- Date : 1986
- Languages : French
- Source: RIA (Paris) - n. 363
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- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
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LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
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