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Table Of Contents

1.1.1 Introducción
1.1.2 Ingredientes
1.1.3 Amasado Refinado Pesado Heñido Modelación Entablado
1.1.6 Tallado o cortado
1.1.8 El producto final
1.2.1 Consideraciones generales
1.2.2 El lechuguino o pan de rosca
1.2.3 La fabiola o barra de miga dura
1.2.4 Rosco de pan candeal
1.2.5 Fabiolín
1.3.1 Defectos
13.2 Alteraciones
1.3.3 Fraudes
2.1.1 Introducción
2.1.2 Ingredientes
2.1.3 Amasado Pesado Heñido Prefermentación Modelado Entablado
2.1.5 Fermentación
2.1.6 Tallado o cortado
2.1.8 El producto final
2.2.1 Consideraciones generales
2.2.2 El pan de flama. La hogaza El pan de flama La hogaza
2.2.3 La torta de aceite
2.2.4 Otros formatos de pan de flama
2.3.1 Defectos
2.3.2 Alteraciones y fraudes
3.1 El pan integral
3.1.1 Pan integral —tradicional
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Manual Practico de Panaderia

Manual Practico de Panaderia

Ratings: (0)|Views: 31,641|Likes:
Published by gwendyranlo

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Published by: gwendyranlo on Sep 20, 2010
Copyright:Attribution Non-commercial


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