To add semolina into the dough to enhance the crust Bake with plenty of and dry out after Products are usually baked in stick trays. Pannini/Cannon/Italianni /Shells Weight from 60 to 100g – Shape refer to below explanation – Common practice is To add semolina into the dough to enhance the crust
To add semolina into the dough to enhance the crust Bake with plenty of and dry out after Products are usually baked in stick trays. Pannini/Cannon/Italianni /Shells Weight – from 60 to 100g Shape – refer to below explanation Common practice is To add semolina into the dough to enhance the crust
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx