ShareTEMPERATURE CONTROL BY CRYOFLUIDS.
REGULATION DE TEMPERATURE AU MOYEN DE FLUIDES CRYOGENIQUES.
Author(s) : GROLL P.
Type of article: Article
Summary
BRIEF REPORT ON THE USE OF LIQUID NITROGEN OR LIQUID CARBON DIOXIDE IN BAKING IN ORDER TO CONTROL THE TEMPERATURE DURING DOUGH MAKING, EITHER BY COOLING IN THE KNEADING MACHINE OR BY PRECOOLING OF FLOURS. J.R.
Details
- Original title: REGULATION DE TEMPERATURE AU MOYEN DE FLUIDES CRYOGENIQUES.
- Record ID : 1987-0216
- Languages: French
- Source: Rev. gén. Froid - vol. 76 - n. 2
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (3)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Liquid nitrogen; Liquid; Bread; Chilling; Bakery; Cryofluid; Cryofreezing; CO2
-
LE CROISSANT DORE : OUI AU FROID CRYOGENIQUE.
- Date : 1986
- Languages : French
- Source: Mag. Ind. gourmandes - n. 95
View record
-
FREEZING PRESERVATION OF BAKERY PRODUCTS.
- Date : 1989
- Languages : English
- Source: In: Bakery Technol., Packag. Nutr. Prod. Dev. Qual. Assur., Elsevier - 1989; 103-134; 18 ref.
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
-
THE CONTROL OF DOUGH FERMENTATION BY LOW TEMPER...
- Author(s) : TANAKA Y.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
-
EUROPAIN. LA < FILIERE FROID >.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 20
View record