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PREPARATION OF DOUGH FOR FRUIT PASTRIES TO BE FROZEN.

[In Spanish. / En espagnol.]

Author(s) : CRADDOCK M.

Type of article: Article

Summary

FORMULATION AND TECHNOLOGY FOR THE PREPARATION OF GARNISHING DOUGH (APRICOTS AND PEACHES) AND VANILLA CREAM. STUDY OF THE ORGANOLEPTIC PROPERTIES, PHYSICOCHEMICAL PROPERTIES, INGREDIENTS, MICROBIOLOGICAL PROPERTIES (BACTERIA, COLIFORMS, MOULD, YEASTS), PRESERVATION (RANCIDITY) OF THESE CAKES WRAPPED IN ALUMINIUM, PACKED IN CARDBOARD BOXES, QUICK FROZEN AND STORED AT -20 DEG C FOR 60 DAYS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1989-1475
  • Languages: Spanish
  • Source: Alimentos - vol. 13 - n. 3
  • Publication date: 1988

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