Use of refrigeration in the bakery industry.

[In Russian. / En russe.]

Author(s) : ANDREEV A. N., VASILINEC I. M., SOBOLEVA E. V.

Type of article: Article

Summary

A technology has evolved for making bakery-confectionary products from frozen dough. Influence of freezing temperature and storage time of part finished products on the quality of the dough and the finished product. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1995-0360
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 9-10
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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