Category: CONFECTIONERY
CONFECTIONERY
Showing 13–24 of 137 results
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Bread Crumbs
Read moreBread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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Bread Improvers
Read moreBread improver is a blend of ingredients that activate the gluten and help produce gas which assists and improves the processes of dough kneading and fermentation. The result is a lighter loaf with better texture and keeping qualities. Flour treatment agents (also called improving agents, bread improvers and dough improvers) are food additives combined …
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Breads
Read moreBread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world; it is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture; and plays an essential role in …
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Buns (breads)
Read moreA bun is a small, sometimes sweet, bread-based item[1] or roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom. Buns are usually made from flour, sugar, milk, yeast and butter. Common sweet varieties contain small fruit or nuts, and may topped …
