and size. at dupont, we have experienced that the rise of fast food chains in these markets has brought more and more enquiries about possible solutions. strengthening fragile dough a typical issue for industrial bakers is fragile dough, caused when the flour they use is low in gluten and high in bran...
(if you don't have that particular dietary requirement, you can totally make these with normal wheat flour.) next up: the chocolate fudge sauce filling. this this deserves a crown and a scepter... and probably its own holiday. it's simply to die for and i could eat it by the spoonful. it has previously...