ShareQuick-freezing of raw dough. Close-up view on the technology.
Surgélation de pâtons crus. Gros plan sur la technologie.
Type of article: Article
Details
- Original title: Surgélation de pâtons crus. Gros plan sur la technologie.
- Record ID : 1995-1028
- Languages: French
- Source: Filière gourmande - n. 13-14
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Manufacture; Bread; Bakery product; Dough; Fermentation; Freezing
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Le levain, dans le respect de la tradition.
- Author(s) : GELINAS P.
- Date : 2001/04
- Languages : French
- Source: Fournée - vol. 55 - n. 2
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Gas retention properties of frozen dough.
- Author(s) : INOUE Y.
- Date : 1997/04
- Languages : Japanese
- Source: Refrigeration - vol. 72 - n. 834
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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
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La fermentation des pâtes crues surgelées.
- Author(s) : NEYRENEUF O.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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Les levains de panification microbiologique. Te...
- Author(s) : ONNO B.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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