ShareQuick-frozen dough. Raw or cooked: your choice.
Pâtons surgelés. Au choix : du cru ou du cuit ?
Author(s) : ROUSSEAU I.
Type of article: Article
Details
- Original title: Pâtons surgelés. Au choix : du cru ou du cuit ?
- Record ID : 1995-1031
- 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: Bakery product; Pastry; Dough; Freezing
-
FREEZE-ETCH OF EMULSIFIED CAKE BATTERS DURING B...
- Author(s) : CLOKE J. D., GORDON J., DAVIS E. A.
- Date : 1982
- Languages : English
- Source: Food Microstruct. - vol. 1 - n. 2
View record
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COMPLEXE DE PATISSERIE SURGELEE A LORIENT.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 9
View record
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Pâte ménagère réfrigérée : avantage aux spécial...
- Author(s) : MOREL F., KALUZNY-PINON L.
- Date : 1995/11
- Languages : French
- Source: Process - n. 1110
View record
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Manufacture of frozen dough from a risen dough ...
- Author(s) : BRACK G., HANNEFORTH U.
- Date : 1991
- Languages : German
- Source: Getreide Mehl Brot - vol. 45 - n. 10
View record
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USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record