ShareWhat does the future hold for pre-baked bread in France?
Quel est l'avenir du pain précuit en France ?
Author(s) : MOREL F.
Type of article: Article
Summary
The market for pre-baked bread is starting to take off in France, but the biggest demand is from outside of France, especially for "baguettes".
Details
- Original title: Quel est l'avenir du pain précuit en France ?
- Record ID : 1997-0372
- Languages: French
- Source: Process - n. 1113
- Publication date: 1996/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: France; Bread; Bakery product; Market; Cooking; Freezing
-
Le précuit surgelé commence à séduire la France.
- Author(s) : LEMOINE R.
- Date : 1996/01
- Languages : French
- Source: Monde Surgelé - vol. 4 - n. 1
View record
-
The quick-freezing of precooked rolls.
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 5
View record
-
Nouvelle unité de pains "prêts à cuire" surgelé...
- Author(s) : ROLIN A.
- Date : 2001/12
- Languages : French
- Source: Process - n. 1177
View record
-
LE PAIN QUI VIENT DU FROID.
- Author(s) : MARC M.
- Date : 1986
- Languages : French
- Source: RIA (Paris) - n. 363
View record
-
A VILLEFRANCHE DE ROUERGUE : MOLY GEL.
- Author(s) : DIOR C.
- Date : 1987
- Languages : French
- Source: Decider - n. 22
View record