Search Results for: Milk in other solid forms
some form of pastry dough. there are many forms of pastry dough, though the most common is shortcrust pastry dough. the basic ingredients of pastry dough are flour, sugar, milk, shortening, baking powder, and eggs. when these ingredients are combined, they form a dough that is flakier or crumblier than
bread dough. the high fat content in pastry dough, and how the fat covers the flour used, is what leads to a flaky pastry. presentation is also more highly valued in pastries, therefore there is typically more time spent on making this product. this leads to a more expensive product. pastry dough likely...
https://bakerpedia.com/specialties/pastries/
& dairy food safety raw milk milk and dairy food safety: raw milk new!
raw milk requirements summary raw milk is milk that has not been pasteurized. dairy farms that wish to bottle raw milk for public consumption may do so under certain conditions that ensure the dairy animals, the farm and the bottling facility meet all sanitary and health requirements on a continual basis...
https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/rawmilk.html