Rijkaart is renowned in the worldwide bakery industry for its pioneering work in manufacturing equipment
for laminated dough products.
Not exact matches
She worked there
for three and a half years, learning how to
laminate croissant
dough, use buckwheat flour in cookies, roll tart crusts.
Anywho, I know
laminate's not
for everyone, but
for a lot of folks it's the right choice, so I thought I'd pass this info along today in case anyone was looking
for a «marb» elous - looking, low -
dough faux - mica!