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
-
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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FROZEN PASTRIES IN A SELF-SERVICE SHOP.
- Date : 1990
- Languages : German
- Source: Tiefkühl-Rep. - 18; 1990.01-02; 14; 19; 4 tabl.
View record
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Storage stability of gluten-fortified frozen do...
- Author(s) : WANG Z. J., PONTE J. G. Jr
- Date : 1995
- Languages : English
- Source: Cereal Foods World - vol. 40 - n. 11
View record
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Use of refrigeration in the bakery industry.
- Author(s) : ANDREEV A. N., VASILINEC I. M., SOBOLEVA E. V.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9-10
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Manufacture of leaven bakery products from quic...
- Author(s) : HANNEFORTH U., BRACK G., VALERIUS U.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
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