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EXCLUSIVE COLLECTION WITH AN ITALIAN TOUCH.

• Authors : Daubinet, François

• Source: Pasticceria Internazionale. 2021Suppliment, p18-20. 3p.

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The Right Dough Temperature Every Time.

• Authors : Hofmann, Andreas¹

Subjects: FLOUR; DOUGH; LIQUID carbon dioxide

• Source: Food Marketing & Technology. Jun2021, Vol. 35 Issue 3, p27-29. 3p.

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Whoever Wins Biscuit Battle, Baker's Bread Is Going to Lose.

Subjects: FLOUR industry; BAKING industry; ECONOMIC demand

• Source: BusinessWeek. 6/8/1932, Issue 144, p9-10. 2p.

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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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Black earth rising.

Subjects: DOUGH; FLOUR; EGGSUKRAINE

• Source: Economist. 3/5/2022, Vol. 442 Issue 9286, p71-71. 2/3p.

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Enchanting Dough Figurines.

• Authors : DENG DI

• Source: China Today. Aug2020, Vol. 69 Issue 8, p78-80. 3p.

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Shift Towards Healthy Baking Options.

Subjects: BAKING; DOUGH; MEALS

• Source: SupermarketNews; Sep2023, Vol. 16 Issue 9, p60-60, 1/2p

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The Organic Dough Co.

Subjects: DOUGH; PIZZA dough; FLOUR

• Source: SupermarketNews; Apr2022, Vol. 15 Issue 4, p30-30, 1p

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'No time dough'

Subjects: *Food additives; Bread; Dough

• Source: Ecologist. Sep2004, Vol. 34 Issue 7, p39-39. 1/3p.

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Cooking class: Turist on tradition.

Subjects: RICE flour; FOOD industry; COOKING

• Source: Australian Women's Weekly; Christmas2021, p206-207, 2p, 5 Color Photographs

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