ShareSpeciality breads: variety is the key to changing bread consumption patterns.
Pains spéciaux : pour changer du pain quotidien.
Type of article: Article
Summary
In order to meet requirements for a wide range of uses, bread manufacturers are providing a wide range of speciality breads. The professional user in the hotel sector, sandwich bar operators or restaurant proprietors, can now choose from a wide range of breads. Frozen bread is no longer just a stand-by: it has become a must for many professional users.
Details
- Original title: Pains spéciaux : pour changer du pain quotidien.
- Record ID : 2000-2026
- Languages: French
- Subject: Figures, economy
- Source: Monde Surgelé - n. 53
- Publication date: 1999/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
-
Rising dough.
- Author(s) : MURRAY N.
- Date : 1994/04
- Languages : English
- Source: Frozen chill. Foods - vol. 48 - n. 3
View record
-
Pain surgelé : le précuit continue de croître e...
- Author(s) : DELORON J. P.
- Date : 2004/10
- Languages : French
- Source: Monde Surgelé - n. 95
View record
-
Le précuit surgelé commence à séduire la France.
- Author(s) : LEMOINE R.
- Date : 1996/01
- Languages : French
- Source: Monde Surgelé - vol. 4 - n. 1
View record
-
Quel est l'avenir du pain précuit en France ?
- Author(s) : MOREL F.
- Date : 1996/02
- Languages : French
- Source: Process - n. 1113
View record
-
L'ère du sandwich et du croque.
- Author(s) : AUBRY J. F.
- Date : 2001/10
- Languages : French
- Source: Monde Surgelé - n. 71
View record