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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Freezing experiments on yeasted dough slabs. Ef...
- Author(s) : NEYRENEUF O., DELPUECH B.
- Date : 1993
- Languages : English
- Source: Cereal Chem. - vol. 70 - n. 1
View record
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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
View record
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Efficient installations for the baking industrie.
- Date : 1996/06
- Languages : German
- Source: Tiefkühl-Rep. - vol. 24 - n. 6
View record
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Control de temperatura en procesos de amasado m...
- Author(s) : GARCÍA CÁMARA A.
- Date : 1999/09
- Languages : Spanish
- Source: ACTECIR, Not. - n. 47
View record
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Refrigeration for the baking industry.
- Author(s) : CAUVAIN S. P.
- Date : 1995/08
- Languages : English
View record