Tags
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
3 articles
Blast cabinet versus holding freezer, the critical temperature band, the damage large crystals do to yeast, and raw versus par-baked frozen product.
5 min read
The stages of a frozen chip line: harvest, storage, sorting, peeling, cutting, blanching, par-frying and blast freezing.
5 min read
The stages of frozen dough production, the differences between raw and par-baked, thawing and baking conditions, and a comparison from an operator perspective.
6 min read
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