Pizza business, part 5. Roman pizza: the dough has fallen and the telia. pinsa romano
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Basic attention in a book is spared to the production of test and crust of парбейк for baking of пинсы романо, most attractive and agiotage product of Russian пицца-рынка, and pizza of телия. 4 methods of production of test are described fell for пинсы романо, from classic one-day without a ferment, to days-long with a ferment, and flowsheets of the most popular types of пинсы романо. 9 methods over of production of test of телия are brought and compounding for baking of pizza of телия, and also what sauces, cheeses and топпинги it is better to apply at preparation of пинсы романо and телии for the successful sale of these magic dishes.
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/44617928/UA
Data sheet
- Name of the Author
- Давыдов Vladimir, Давыдов of Eugenias, Брусенская of Julius, Гусева Elena, Терехина of Анастасия
- Language
- Ukrainian
- Age
- 12
- Release date
- 2019
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Basic attention in a book is spared to the production of test and crust of парбейк for baking of пинсы романо, most attractive and agiotage product Russian...