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Autolysis - soaking the flour in water improves the flexibility, elasticity and taste of the dough

12295977
Autolysis - soaking the flour in water improves the flexibility, elasticity and taste of the dough

License type: Rights-managed
Contributor: © StockFood / Gräfe & Unzer Verlag / Neubauer, Mathias
Image size: 5120 px × 3413 px
Print size: approx. 43.35 × 28.9 cm at 300 dpi
ideal for prints up to DIN A4
Rights: This image is available for exclusive usage.
Restrictions: clearance required for cookbooks in DE

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Image ID:12295977
Caption:Autolysis - soaking the flour in water improves the flexibility, elasticity and taste of the dough
License type:Rights-managed
Contributor:StockFood / Gräfe & Unzer Verlag / Neubauer, Mathias
Image size:5120 px x 3413 px
Restrictions: clearance required for cookbooks in DE