fermentation - the period from the moment the dough is made to the moment the dough is divided, kneading - obtaining a homogeneous mixture of all raw materials, yeast preparation - with fresh its suspension is made in water and dry is added directly to flour, preparation of salt - it is measured and dissolved in water , intermediate fermentation - rest the dough after shaping ,

Basic concept in production

بواسطة
تضمين

لوحة الصدارة

النمط البصري

الخيارات

تبديل القالب

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