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REFRIGERATION IN THE BAKERY.

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

Type of article: Article

Summary

THE MAIN USES OF REFRIGERATION ARE STORAGE OF PERISHABLE RAW MATERIALS, STORAGE OF PRODUCTS AT INTERMEDIATE STAGES OF PRODUCTION, AND STORAGE OF FINISHED PRODUCTS. EACH OF THESE STAGES IS DISCUSSED IN DETAIL, FOR RAW MATERIALS TEMPERATURES OF 277 TO 283 K (4 TO 10 DEG C) ARE COMMONLY USED WITH SOME LOW TEMPERATURE STORAGE. AT THE INTERMEDIATE STAGE, DOUGH RETARDING IS CARRIED OUT AT 275 TO 276 K (2 TO 3 DEG C) WITH A RELATIVE HUMIDITY OF 80 TO 85%. CAKE BATTERS, SCONES AND RICH DOUGHS CAN BE FROZEN AND 255 K (-18 DEG C) IS SATISFACTORY IN MOST CASES. STORAGE OF FINISHED GOODS POSES PROBLEMS AS BREAD ROLLS AND BUNS STALE RAPIDLY BETWEEN 283 K (10 DEG C) ANT THEIR FREEZING POINT. STORAGE AT 253 K (-20 DEG C) IS HOERTL W G. R. S.

Details

  • Original title: REFRIGERATION IN THE BAKERY.
  • Record ID : 1989-1047
  • Languages: English
  • Publication date: 1988
  • Source: Source: Refrig. Air Cond.
    vol. 91; n. 1084; 1988.07; 31-43 (8 p.); 4 phot.
  • Document available for consultation in the library of the IIR headquarters only.

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