Increasing yeast in frozen sweet bakery improves quality
March 6, 2012
By Bakeryandsnacks.com
March 6, 2012, France – Double-yeasted dough (DY) has been found to
improve the quality of sweet bakery products in research which used the
Central European marble cake Kougelhopf.
improve the quality of sweet bakery products in research which used the
Central European marble cake Kougelhopf.
March 6, 2012, France – Double-yeasted dough (DY) has been found to
improve the quality of sweet bakery products in research which used the
Central European marble cake Kougelhopf. | READ MORE
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