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RAW AND PRE-COOKED BREAD AND BAKERY PRODUCTS.

BOULANGERIE, VIENNOISERIE, LE CRU ET LE PRECUIT.

Author(s) : SICOT D.

Type of article: Article

Summary

THE AUTHOR REVIEWS THE USE OF INDUSTRIAL FROZEN BAKERY PRODUCTS IN FRANCE. HE ANALYZES THE DEMAND STRUCTURES AND FORCES BEHIND THEM, MAINLY IN THE BAKERY DEPARTMENTS OF LARGE AND MEDIUM STORES. HE ALSO DISCUSSES THE USE, OFTEN COMBINED, OF FROZEN RAW DOUGH PORTIONS AND NEW < READY-TO-COOK > PROCESSES, WHICH ENABLES THE PREPARATION TIME TO BE KEPT TO A MINIMUM IN RETAIL STORE LABORATORIES (IN PARTICULAR AT THE END OF THE DAY), AS OPERATIONS SUCH AS DOUGH RISING, GLUTEN COAGULATION AND SWEATING ARE CARRIED OUT ATC. FINALLY, THE AUTHOR EXAMINES PARALLEL ADVANCES IN FROZEN BAKERY PRODUCTS, IN PARTICULAR THE DEF J. R.

Details

  • Original title: BOULANGERIE, VIENNOISERIE, LE CRU ET LE PRECUIT.
  • Record ID : 1992-0280
  • Languages: French
  • Source: Grand Froid - vol. 7 - n. 64
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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