Search Results

Water absorption in dough: influencing factors and optimisation: The absorption of water plays a crucial role in baked goods and can be influenced not only by the raw materials, but also by the choice of kneading tool.

Subjects: *RAW materials; BAKED products; FLOUR

• Source: Food & Drink Technology. May2024, Vol. 24 Issue 8, p28-29. 2p.

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POSTING PASTRIES.

• Authors : Hirose, Alyssa (AUTHOR)

Subjects: PASTRY; BAKED products

• Source: BC Business. May2024, Vol. 52 Issue 5, p54-54. 1/2p. 2 Color Photographs, 1 Black and White Photograph.

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The origins of Pan dell'Orso.

• Authors : Di Masso, Pasticceria

• Source: Pasticceria Internazionale. Suppliment2023, p19-20. 2p.

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Easy BAKES.

Subjects: BAKED products; PASTRY; BAKING

• Source: Woman; 1/15/2024, Issue 436, p61-63, 3p, 3 Color Photographs

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6 Ways to Sundae.

• Authors : GRANDJEAN, PAIGE

Subjects: BAKING powder; PEANUT butter; BAKED products

• Source: Food & Wine; Aug2023, Vol. 46 Issue 7, p78-89, 12p, 9 Color Photographs

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Supplier Showcase.

Subjects: *ANIMAL industry; BAKED products; LOCAL foods

• Source: Checkout. Jul2021, Vol. 47 Issue 7, p54-56. 3p.

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Meet the snote pâtisserie.

Subjects: PASTRY; CREATIVE ability in cooking; BAKING industry

• Source: Restaurant & Cafe; Oct2023, Vol. 16 Issue 10, p14-16, 3p

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48 HOURS IN TOFINO.

• Authors : Hirose, Alyssa (AUTHOR)

Subjects: BAKED products; DIGITAL single-lens reflex cameras; FRIED chicken

• Source: BC Business. Nov/Dec2022, Vol. 50 Issue 6, p74-75. 2p. 6 Color Photographs.

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From Pastry to Bread and Even Waffles, the Best Baked Goods in Rome.

• Authors : Woolever, Laurie (AUTHOR)

Subjects: *BREAD quality; *BAKERIES; BAKED productsROME

• Source: Bloomberg.com. 4/27/2023, pN.PAG-N.PAG. 1p.

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Chocolate Toffee Bar Brownies.

• Authors : McCann, David

Subjects: CHOCOLATE; BAKED products; BARS (Desserts)

• Source: Food & Wine; Mar2024, Vol. 47 Issue 2, p100-98, 2p, 3 Color Photographs

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