ShareThe freezer in the bakery.
Le congélateur dans la boulangerie.
Author(s) : STEEN N.
Type of article: Article
Summary
No-one in the food sector can manage without chilling and/or freezing equipment any more. Modern bakeries are no exception. The author looks at freezing more closely. The freezer is the heart of what goes on behind the scenes in a bakery, it is where uncooked dough as well as semi-finished products are stored. The article describes the equipment used and indicates their performance.
Details
- Original title: Le congélateur dans la boulangerie.
- Record ID : 2002-1436
- Languages: French
- Source: Cool Comf. - n. 01
- Publication date: 2001/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Cabinet; Design; Bakery product; Dough; Equipment; Freezing
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Use of refrigeration in a modern bakery.
- Author(s) : HANNEFORTH U.
- Date : 1994/11/16
- Languages : German
- Source: DKV-Tagungsbericht 1994 Bonn.
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Freezing experiments on yeasted dough slabs. Ef...
- Author(s) : NEYRENEUF O., DELPUECH B.
- Date : 1993
- Languages : English
- Source: Cereal Chem. - vol. 70 - n. 1
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Aquaporin expression correlates with freeze tol...
- Author(s) : TANGHE A., DIJCK P. van, DUMORTIER F., et al.
- Date : 2002/12
- Languages : English
- Source: Appl. environ. Microbiol./journals.asm.org - vol. 68 - n. 12
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Studies on frozen dough. 4. Effect of shortenin...
- Author(s) : INOUE Y., SAPIRSTEIN H. D., BUSHUK W.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 2
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LA CONGELATION DES PATES A PAINS COMME EVOLUTIO...
- Author(s) : DEVEAUX R.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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