ShareQUICK-FREEZING OF FRENCH BREAD.
LA SURGELATION DU PAIN FRANCAIS.
Author(s) : RAVIZET J.
Type of article: Article
Summary
THE AUTHOR DESCRIBES THE DIFFERENT MANUFACTURING STAGES OF FRENCH BREAD AND HE DISCUSSES AND COMPARES THE DIFFERENT STAGES OF THE MANUFACTURE WHERE QUICK-FREEZING CAN BE USED IN ORDER TO REDUCE OR PREVENT NIGHT WORK IN THE BAKERY OR THE SUPERMARKET. HE DESCRIBES AN INTEGRATED AUTOMATIC MANUFACTURE-FREEZING PLANT FOR 1 T/HR DOUGH (CHARACTERISTICS AND NUMERICAL DATA FOR THE FREEZER). J.R.
Details
- Original title: LA SURGELATION DU PAIN FRANCAIS.
- Record ID : 1985-2545
- Languages: French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 39 - n. 588
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Manufacture; Bread; Dough; Freezing
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