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REFRIGERATED STORAGE OF BAKERS' RAW MATERIALS AND FINISHED PRODUCTS.

Author(s) : CORNFORD S. J., ROBB J., CAUVAIN S. P.

Type of article: Article

Summary

THE ARTICLE OUTLINES THE REASONS FOR, AND ADVANTAGES OF, REFRIGERATED STORAGE. THE RAW MATERIALS WHICH REQUIRE STORAGE AT 277.5K (4.5 DEG C) ARE LISTED. ATTENTION IS DRAWN TO REGULATIONS AND CODES OF PRACTICE IN RELATION TO EGG AND EGG INGREDIENTS. A LIST OF SUNDRY ITEMS BENEFITING FROM COOL STORAGE AT 283K (10 DEG C) IS GIVEN. THE STORAGE OF INTERMEDIATES IS DEALT WITH IN SOME DETAIL. THE USE OF A CONVENTIONAL REFRIGERATOR DISCUSSED. THE TECHNICAL AND ECONOMIC DIFFICULTIES OF FROZEN STORAGE FOR LOAVES OF BREAD AND SUBSEQUENT THAWING ARE CONSIDERED. TEMPERATURE RECOMMENDED 253K (-20 DEG C). C.R.F.

Details

  • Original title: REFRIGERATED STORAGE OF BAKERS' RAW MATERIALS AND FINISHED PRODUCTS.
  • Record ID : 1982-1296
  • Languages: English
  • Publication date: 1981/10
  • Source: Source: Refrig. Air Cond. Heat Recov.
    vol. 84; n. 1003; 41-42, 75.
  • Document available for consultation in the library of the IIR headquarters only.

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