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

prie
Įterpti

Lyderių lentelė

Vizualinis stilius

Parinktys

Pakeisti šabloną

Atkurti automatiškai įrašytą: ?