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REFRIGERATION IN BAKERY.

LE FROID EN BOULANGERIE-PATISSERIE.

Author(s) : SOEBERT C.

Type of article: Article

Summary

REFRIGERATION IS INCREASINGLY USED IN BAKERY. ON KNEADING, IT IS POSSIBLE TO CONTROL, BY COOLING, THE TEMPERATURE OF CONSTITUENT WATER, OF THE KNEADING TROUGH AND OF INGREDIENTS. CONTROLLED RISING ROOMS, PROGRAMMABLE, PROVIDE A BETTER MANAGEMENT OF LABOUR TIME, MAINLY AVOIDING NIGHT HOURS. THE PROBLEMS OF THE PRESERVATION, STABILIZATION AND DISTRIBUTION OF PRODUCTS CAN BE SOLVED BY FREEZING OR DEEP-FREEZING APPLIED AT DIFFERENT STAGES OF FINISHING: RAW DOUGH, PRERISE DOUGHS, RAW LOAVES, BREAD. THE RESULT IS A BETTER KNOWLEDGE OF COSTS AND MANAGEMENT IS IMPROVED. THERE IS A CHOICE OF EQUIPMENT AND BOTH SMALL-SCALE AND INDUSTRIAL BAKERS ARE CONCERNED. J.R.

Details

  • Original title: LE FROID EN BOULANGERIE-PATISSERIE.
  • Record ID : 1987-0624
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 40 - n. 618
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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