maca hljeb

maca hljeb

Also spelled matzo(h) or matzah, this is an unleavened flatbread with a crispy, cracker-like consistency, traditionally associated with Jews as they eat it during Passover.

0 0

Mejorarlo

Agregar una imagen

Parte del discurso: sustantivo
Sinónimo(s)
Blosario
Industria/ámbito: Productos horneados
Categoría: Pan
Company:
Producto:
Acrónimo-Abreviatura:

Más

Agregar a Mi Glosario

Otros idiomas:

Más

Comentarios de otros usuarios

Ver términos similares

kukuruzni hljeb

Alimentación (otros); Granos

An American quick bread that uses cornmeal in place of all or most of the flour. Often flavored with cheese, scallions, molasses, bacon, jalapeño, and other ingredients.

seljacki hljeb

Productos horneados; Pan

Also called pane rustica, this bread is round, large, hearty and coarse,

bijeli hljeb

Productos horneados; Pan

Bread that is made from bleached wheat flour that is milled, giving the bread a longer shelf life, but extracting many of the vitamins and nutrients in it. Because of this, white ...

obogaceni hljeb

Productos horneados; Pan

A category of bread that describes those that are no longer lean breads due to extra additives, which change the dough consistency or texture, resulting in differences in rising ...

Kubanski hljeb

Productos horneados; Pan

Originated from Cuban-American cuisine, Cuban bread is similar to a French or Italian loaf, but consists of a thinner crust and a softer interior and cut into a more rectangular ...

korica

Productos horneados; Pan

Term for the exterior of bread.

provjeravanje

Productos horneados; Pan

To allow leavening agents in bread to expand, a period of rest is needed. Proofing describes this period, typically occuring in two stages: the first is called "bulk proofing," ...

krofna

Productos horneados; Pan

A doughnut-shaped chewy bread, commonly used as sandwich bread or as a breakfast item, consumed plain or with cream cheese, butter, or jams. This type of dense bread results from ...

baget

Productos horneados; Pan

Narrow, long, and prevalent in France, this loaf can be up to three feet long, though is usually found in two-feet proportions. It is traditionally only made from flour, water, ...