1.

ttel Stiparban hasznlt alapanyagok jellemzi s felhasznlsuk angolul

It is very important to use the right kind of flour when baking as each has
a specific purpose. Flour should be stored in an airtight container in a cool,
dry place. It is best not to mix old and new flour, and to buy only the
amount of flour you will use within two or three months. If you wish to
keep it for a longer period, it is best to store
it in a freezer.

A stiparban hasznlt kdok: Codes

in baking industry:
BL-55: finom(bza)liszt,- fine wheat flour
BL-80: fehr kenyrliszt, white bread flour
BL-112: flfehr kenyrliszt, half-white
bread flour
BFF-55: rtesliszt, pastry flour
AD: bzadara, semolina
GL-200: Graham liszt; Graham flour
TL-50 (vagy BFFF-50): tsztaipari liszt, pasta
industry flour
DSL: durum simaliszt, durum plain flour
TDD: tsztaipari durum dara, durum semilona
TBL-70: fehr tnkly(bza)liszt, white spelled flour
TBL-300: teljes kirls tnkly(bza)liszt, whole grain spelled flour
RL-60: fehr rozsliszt (rozslng), white rye flour
RL-90: vilgos rozsliszt, light rye flour
RL-125: stt rozsliszt, dark rye flour
RL-190: teljes kirls rozsliszt whole meal rye flour