Pizza-business. Part 7. The best dough for Your pizza
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Dough is the basic component of pizza and on 80беспечивает quality of pizza, foremost, original appearance. It is therefore important to know all details of his compounding and technology of production. The different types of test will help a pizzeria to exude between plenty of competitors. To the book a more than 60 compounding of test is driven for pizza (mainly, classic), all possible ingredients, stages of life and production of test, as from the point of view of пиццайоло, so technologist. More than 50 basic errors are considered at the production of test, that makes near 95сех of possible problems and the ways of their successful decision are shown.
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/55615895/UA
Data sheet
- Name of the Author
- Давыдов Vladimir, Давыдов of Eugenias, Демо Никола, Кондаков Artem, Черникова Catherine
- Language
- Ukrainian
- Age
- 12
- Release date
- 2020
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Dough is the basic component of pizza and on 80беспечивает quality of pizza, foremost, original appearance. It is therefore important to know all details of his compounding and those...