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The sweet bread’s name is derived from pan del Ton, Italian for “Toni’s bread.” It is traditionally made with rum-soaked raisins and citron. This Italian pastry has been eaten since the ...
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Glutaraldehyde is an organic compound with the formula (CH 2) 3 (CHO) 2.The molecule consists of a five carbon chain doubly terminated with formyl (CHO) groups. It is usually used as a solution in water, and such solutions exists as a collection of hydrates, cyclic derivatives, and condensation products, several of which interconvert.
A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.
Rēwena bread or Māori bread (Māori: parāoa rēwena; literally 'flour leaven') is a type of sourdough bread from New Zealand. The bread is leavened with a fermented potato starter . It originated amongst the Māori people and is closely associated with Māori cuisine.
Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ], lit. ' rye bread ') is a very common form of rye bread from Denmark. [1] [2] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked. The basic ingredient is rye flour ...
A blaa / b l ɑː /, or Waterford Blaa, is a doughy, white bread bun (roll) speciality, particularly associated with Waterford, Ireland. [1] It is currently made in Waterford and South County Kilkenny. [2] [3] [4] Blaas are sold in two varieties: "soft" and "crusty".
(Using the letter W instead of V is an archaism in Swedish; it is not uncommon in marketing, but does not affect the pronunciation.) [citation needed] Barilla's bakery in Filipstad employs 310 people and produces 33,000 tonnes of crispbread annually. [4] In 2009-2014, the owner invested 150 million in the Filipstad factory to modernise the ...