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Table Of Contents

1.1.1 Introducción
1.1.2 Ingredientes
1.1.3 Amasado
1.1.4.1 Refinado
1.1.4.2 Pesado
1.1.4.3 Heñido
1.1.4.4 Modelación
1.1.4.5 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
2.1.4.1 Pesado
2.1.4.2 Heñido
2.1.4.3 Prefermentación
2.1.4.4 Modelado
2.1.4.5 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
2.2.2.1 El pan de flama
2.2.2.2 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

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Published by gwendyranlo

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

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02/25/2014

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