ShareStorage and distribution of frozen dough.
[In German. / En allemand.]
Author(s) : SCHULZ H.
Type of article: Article
Summary
Problems related to storage and refrigerated transport of frozen dough are analyzed and the need for precise temperature control is outlined.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1992-2900
- Languages: German
- Source: Getreide Mehl Brot - vol. 45 - n. 10
- Publication date: 1991
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Refrigerated transport; Temperature; Bakery product; Dough; Cold storage; Freezing
-
Quick-freezing of bread dough without prefermen...
- Author(s) : ABDEL-HADY E., SAMAHY S. K. el-
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
View record
-
Cryoresistance of baker's yeast Saccharomyces c...
- Author(s) : MERIC L., LAMBERT-GUILOIS S., NEYRENEUF O., RICHARD-MOLARD D.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
View record
-
The effect of frozen storage duration on firmin...
- Author(s) : BERGLUND P. T., SHELTON D. R.
- Date : 1993
- Languages : English
- Source: Cereal Foods World - vol. 38 - n. 2
View record
-
Frozen dough. Storage is the critical step.
- Author(s) : BAUERMANN O.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 10
View record
-
Frozen dough production.
- Author(s) : STAUFFER C. E.
- Date : 1993
- Languages : English
- Source: In: Adv. baking Technol., Blackie Acad. Prof. - 88-106; 14 ref.
View record