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Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts
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A cinnamon roll is a sweet baked dough filled with a cinnamon-sugar filling. Made with a rich dough leavened with yeast, their characteristic form is
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Viennoiserie is the 'bridge' between pâtisserie and French bread. These goods are typically made with white flour and active yeast cultures, which cau
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Pizza, dish of Italian origin consisting of a flattened disk of bread dough topped with some combination of olive oil, oregano, tomato, olives, mozzar
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A croissant is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Aus
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Diploma in Patisserie arts duration is 6 months. We are teaching all type of baking products & French patisserie products. If you want further details
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A bagel is a type of bread product originating from Jewish communities in Poland. It's traditionally shaped by hand into the form of a ring from yeas
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Greetings of the dayAdmission closing time start, only 3 seats are left in diploma courses. Hurry up everyone, contact +91 9687587879 us.#mtac #pati
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Bread is all about good kneading of dough and proofing right conditions, baking to required temperature in preheated oven. “Principles of Baking”