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common bread [1 record]

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Filter results by subject field

Alphabetical list of terms

Record 1 2019-10-25

English

Subject field(s)
  • Breadmaking

French

Domaine(s)
  • Boulangerie
CONT

Le pain ordinaire a une structure alvéolée résultant de la production de gaz carbonique par la fermentation panaire provoquée par la levure. Il est présenté sous des aspects et des formats très variés : baguette, ficelle, bâtard, gros pain, couronne.

Spanish

Campo(s) temático(s)
  • Panificación
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