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In 1990, Pampered Chef released a product known as the Valtrompia bread tube. The product is a metal tube in which refrigerated bread dough can be baked into a narrow, scalloped-edge loaf. [12] As of the late 1990s, the product is available in five shapes—flower, square, heart, scalloped, and star.
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A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking . The most common shape of the bread pan is the loaf , or narrow rectangle, a convenient form that enables uniform slicing.
A pan loaf is a style of bread loaf baked in a loaf pan or tin. [1] [2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish to differentiate it from the plain loaf. The pan loaf has a soft pale brown crust all around the bread, in contrast to a plain loaf's darker ...
The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. [1] European breadmakers began using square lidded pans in the early 19th century to minimize crust. Railway ...
A baker places a hot sheet pan full of bread rolls onto a cooling rack.. A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.
In 2006, Chef Jean-Pierre released his third cookbook, Cooking 101. [17] This interactive book compiles recipes from some of the popular courses taught at his school, Chef Jean-Pierre's Cooking School. The book won a Platinum Aurora Award for his ability to simplify and elucidate complex culinary concepts for aspiring chefs and home cooks alike.
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