Category: CONFECTIONERY
CONFECTIONERY
Showing 13–24 of 137 results
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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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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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Read moreIt is estimated that bread appeared 12,000 years ago in Mesopotamia, along with the cultivation of wheat. The breads were made of flour mixed with the fruit of the oak. … The first bread baked in a clay oven was 7000 BC in Egypt, where they later discovered yeast.
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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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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 …
