Torthaí cuardaigh - "Hornear"

Topaicí molta laistigh de do chuardach.
  • 1 - 18 toradh as 18 á dtaispeáint
Beachtaigh na torthaí
  1. 1
    Baking terms and techniques

    Baking terms and techniques

    Ábhair:
    Baking terms and techniques
    LEABHAR
    Cuir le mo chuid Ceanán
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  2. 2
    The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

    The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

    Ábhair:
    The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  3. 3
    Researches concerning temperature variation in dough during bread baking

    Researches concerning temperature variation in dough during bread baking

    Ábhair:
    Researches concerning temperature variation in dough during bread baking
    LEABHAR
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  4. 4
    Monogrf̀ico dedicado a la historia del pan

    Monogrf̀ico dedicado a la historia del pan

    Ábhair:
    Monogrf̀ico dedicado a la historia del pan
    LEABHAR
    Cuir le mo chuid Ceanán
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  5. 5
    Dulces beneficios de los edulcorantes alternativos en panificados

    Dulces beneficios de los edulcorantes alternativos en panificados

    Ábhair: Dulces beneficios de los edulcorantes alternativos en panificados
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  6. 6
    Baking terminology

    Baking terminology

    Ábhair:
    Baking terminology
    LEABHAR
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    Sábháilte in:
  7. 7
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    Ábhair:
    Functionality of different surfactants and ingredients in frozen dough
    LEABHAR
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  8. 8
    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

    Ábhair:
    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  9. 9
    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤

    Ábhair:
    El pan y su proceso de elaboracin̤
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  10. 10
    Pan e industria panaria , resumen

    Pan e industria panaria , resumen

    Ábhair:
    Pan e industria panaria , resumen
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  11. 11
    [Glosario , Fabricacin̤ de productos panificados]

    [Glosario , Fabricacin̤ de productos panificados]

    Ábhair:
    [Glosario , Fabricacin̤ de productos panificados]
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  12. 12
    Identification of heat and mass transfer processes in bread during baking

    Identification of heat and mass transfer processes in bread during baking

    Ábhair:
    Identification of heat and mass transfer processes in bread during baking
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  13. 13
    Emission estimation technique manual , for bread manufacturing

    Emission estimation technique manual , for bread manufacturing

    Ábhair:
    Emission estimation technique manual , for bread manufacturing
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  14. 14
    Elaboracin̤ de pan con sorgo fermentado y malteado

    Elaboracin̤ de pan con sorgo fermentado y malteado

    Ábhair:
    Elaboracin̤ de pan con sorgo fermentado y malteado
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  15. 15
    Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos

    Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos

    Ábhair:
    Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  16. 16
    Dairy ingredients for the baking industry

    Dairy ingredients for the baking industry

    Ábhair:
    Dairy ingredients for the baking industry
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  17. 17
    Soluciones prc̀ticas , mezclas y harinas preparadas

    Soluciones prc̀ticas , mezclas y harinas preparadas

    Ábhair:
    Soluciones prc̀ticas , mezclas y harinas preparadas
    LEABHAR
    Cuir le mo chuid Ceanán
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  18. 18
    Biotechnological methods and modern techniques of ensuring bread quality

    Biotechnological methods and modern techniques of ensuring bread quality

    Ábhair:
    Biotechnological methods and modern techniques of ensuring bread quality
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:

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