ShareThe French market for frozen pan-baked bakery products is picking up.
Le précuit surgelé commence à séduire la France.
Author(s) : LEMOINE R.
Type of article: Article
Summary
The industrial baking sector has a turnover estimated at 7.5 thousand million francs, including 70% for bread, 20% for breakfast pastries and 10% for dessert pastries. The sector has grown considerably in the last 10 years, and is continuing its development, particularly through frozen raw and frozen pan-baked products.
Details
- Original title: Le précuit surgelé commence à séduire la France.
- Record ID : 1997-0581
- Languages: French
- Subject: Figures, economy
- Source: Monde Surgelé - vol. 4 - n. 1
- Publication date: 1996/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Quel est l'avenir du pain précuit en France ?
- Author(s) : MOREL F.
- Date : 1996/02
- Languages : French
- Source: Process - n. 1113
View record
-
French without peers.
- Author(s) : MURRAY N.
- Date : 1993/08
- Languages : English
- Source: Frozen chill. Foods - vol. 47 - n. 8
View record
-
Rising dough.
- Author(s) : MURRAY N.
- Date : 1994/04
- Languages : English
- Source: Frozen chill. Foods - vol. 48 - n. 3
View record
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Pains spéciaux : pour changer du pain quotidien.
- Date : 1999/09
- Languages : French
- Source: Monde Surgelé - n. 53
View record
-
Allemagne : la pâtisserie surgelée.
- Date : 1998/02
- Languages : French
- Source: Bull. CFCE, VIPS - n. 2
View record