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RECENT DEVELOPMENTS OF QUICK-FREEZING APPLIED TO BAKERY PRODUCTS.

RECENTS DEVELOPPEMENTS DE LA SURGELATION APPLIQUEE AUX PRODUITS DE PANIFICATION.

Author(s) : BOTTALLA Y.

Type of article: Article

Summary

PRESENTATION OF A NEW FREEZER SPECIALISED FOR BAKERY PRODUCTS. THE AUTHOR ASSESSES THE ROLE OF QUICK-FREEZING IN THE INDUSTRIALIZATION OF THE PRODUCTION-DISTRIBUTION SYSTEM AND STRESSES THE DIFFICULTIES OF MECHANIZING THE QUICK-FREEZING PROCESS OF FRENCH TYPE BAKERY PRODUCTS BECAUSE OF THE FLABBINESS OF RAW LUMPS AND THE BRITTLENESS OF PRECOOKED BREAD. HE BRIEFLY SURVEYS THE FREEZER DESIGNED IN 1984 FOR SOLVING THESE PROBLEMS. IT IS A MECHANIZED CONTINUOUS FREEZER WITH A THROUGHPUT OF 2,000 TO 4,000 UNITS/HOUR, WITH MECHANICAL REFRIGERATION, IN WHICH THE PRODUCTS ARE HANDLED IN TRAYS, ENABLING IT TO HANDLE RAW AND PRECOOKED BAGUETTES, LOAVES, ROLLS, ROUND LOAVES, ETC, INDIFFERENTLY. J.R.

Details

  • Original title: RECENTS DEVELOPPEMENTS DE LA SURGELATION APPLIQUEE AUX PRODUITS DE PANIFICATION.
  • Record ID : 1986-0721
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 102 - n. 5
  • Publication date: 1985/05
  • Document available for consultation in the library of the IIR headquarters only.

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