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Snap Freezing
CHF 37.00
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SKU
SKP1NH5388S
1 Verfügbar 
Geliefert zwischen Do., 29.01.2026 und Fr., 30.01.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Snap freezing is the process of cooking meals until they are almost done and then rapidly chilling them. The process involves the preparation and cooking of meals at a central factory, rapidly chilling them for storage until they are needed. Cook chill foods need to be packed in shallow trays to make the process more efficient. The food is cooled to a temperature under 3 degrees Celsius within 90 minutes of cooking and stored at a maintained temperature of 0 to 3 degrees Celsius. The meals can then be transported in refrigerated transport to where the food is to be reheated and consumed when needed. The length of storage depends on the method used but is usually five days. For longer storage the food may be subjected to pasteurization after cooking. The main target group for these products are people who have no time to spend cooking. These products are ideal because they are so easy. Typical categories would be schools, pensioners and possibly hospitals.
Weitere Informationen
- Allgemeine Informationen
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Titel Snap Freezing
- Format Fachbuch
- EAN 9786130957636
- Größe H220mm x B220mm
- Genre Sprach- und Literaturwissenschaften
- Anzahl Seiten 60
- Herausgeber Betascript Publishing
- GTIN 09786130957636
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