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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.
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 ...
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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 type of sandwich using Baguette-type loaf served with omelette, minced meat and onion. A popular snack in Malaysia, also in Brunei and Singapore. Roti tissue: Malaysia: Also known as roti tisu or tissue prats, one of the more-creative-looking Malaysian Mamak foods.
A plain loaf, slices of which are known in Scots as plain breid (pronounced [plen brid]), is a traditional style of loaf made chiefly in Scotland and Ireland. It has a dark, well-fired crust on the top and bottom of the bread.