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This instructional series simplifies baking bread for the hospitality and baking industry. Learn how to easily and successfully provide fresh bread products to your customers, utilizing common restaurant equipment. A wide range of basics, with many variations is covered.
This Disc (#1) covers: Braided Baguette Focaccia Challah Lye Pretzels
(about 70 minutes)
This Disc (# 2) covers: Laminated Savory Peach Filled Danish Hazelnut Danish, and Laminated Savory
(about 70 minutes)
This Disc (# 3) covers: Stollen, Rosemary Raisin Suns, Pannetone Brioche, and Gibassier
(about 70 minutes)
This Disc (# 4) covers: Tyrolean Chocolate Cake, Baking Powder Biscuits Savory Scones Quick Bread Assortment
(about 70 minutes)
This video was added to our catalog on February 21, 2007 in Culinary::Baking.
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