12. 11. 2009
Seminar at Bakery Franziskaner
On Saturday the 22nd of August 2009 we made a seminar at bakery Franziskaner in Bozen (I) concerning rye sour dough, rye pre dough and dough cooling system.
Mr. Josef Sperrer, baker and confectioner master, has been one of the lecteurs.
The advantages and operational ranges of presour dough or dough machines has been discussed. Of course, the hb-ice dough cooling issue was an important issue.
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