Prior Knowledge

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genetica

por caramella roxi

process scheduling

por Qiella Iella

FOOD AND DRINKS

por Singh Navneet

MANAGEMENT OF STRATEGY

por shamim samsuddin

Prior Knowledge

Scientific processes

glutenisation

Dextrinisation

Shortening

Texture

Crumbly

Melt in the mouth

Flavour

savoury

Buttery/Fatty

Function of Ingredients (Savoury)

Water

Binding agent that allows a dough to form

Flour

The base of the pastry, and creates a structure for it

Fat

To waterproof the flour molecules