中国冷冻面团企业研究

Report edition: 2015 edition(1)
Finished time:
Document type: PDF
Total pages : 15
Language version: Chinese
Published by CCM
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  • Introduction
  • Main contents
  • List of tables

Description:

本报告研究产品为烘焙食品用冷冻面团(frozen dough),一类常见的烘焙材料。



冷冻面团从广义上讲指包括所有以面粉为主要原料、经过机器揉制加工并经过速冻形成的商业半成品,后期还须经过再加工。狭义的冷冻面团专指烘焙行业,是指使用酵母发酵的面包生产技术,在生产过程过还须添加冷冻面团改良剂并使用速冻机使面团温度很快超过冰晶点(约-7℃),再贮藏到-18℃的条件中。这样就形成了面包的半成品,还需后期加工,如解冻、发酵、烘焙等工艺。



我国冷冻面团产业在九十年代中起步,至今仍处于萌发阶段。近年来该行业发展较为迅速,国内知名企业在加速拓展市场。随着人们生活饮食习惯的改变,食品质量与营养观念意识的增强,预计冷冻面团行业规模将会加速扩大,业内竞争也将更加激烈。



本报告研究对象为国内前十名冷冻面团生产企业,研究范围为中国大陆(不包括港澳台)。主要研究内容包括企业的基本信息、冷冻面团生产信息、产品类别和主要客户信息,并对这些企业的竞争状况进行了简要分析。

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