Pizza-business. Part 8. A ferment is a secret weapon of the best dough for pizza
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Aim of book - to help пиццайоло to learn to take advantage dough-making with ferments, to decide, what ferment the best of all will suit for a concrete flour and test. Ferment - it one of "secret" ingredients, the use of that will stipulate distinctions of quality of your pizza from the products of competitors. A barm-making is not difficult, but additional procedure. Bringing in dough of ferment does him notedly other, giving to your crust more rich taste, remarkable smell of the fresh baking, magnificent мякиш and texture, and also excellent comprehensibility and digestive.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/63048352/UA
Data sheet
- Name of the Author
- Давыдов Vladimir, Давыдов of Eugenias, Спадаро of Paolo
- Language
- Ukrainian
- Age
- 12
- Release date
- 2020
1 book by the same author:
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Aim of book - to help пиццайоло to learn to take advantage dough-making with ferments, to decide, what ferment the best of all will suit for concretely...