Bakers Journal

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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.

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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