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Bakery Expert and New Product Development
I am a french technical baker who work with scratch recipes.
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agroécologie et résilience
biologie/ chimie
La panification au levain
la science du pain en R&D
la science du pain suite
la vulnérabilité alimentaire
le gout du pain expliqué
les farines et leurs propriétés
organisation / production
technologie pâtisserie
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Posted by
valadoris
on
September 14, 2016
August 17, 2021
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