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(Using the letter W instead of V is an archaism in Swedish; it is not uncommon in marketing, but does not affect the pronunciation.) [citation needed] Barilla's bakery in Filipstad employs 310 people and produces 33,000 tonnes of crispbread annually. [4] In 2009-2014, the owner invested 150 million in the Filipstad factory to modernise the ...
A spiced soft bread is generally used for this, and the bread is soaked in the stock left from cooking the Christmas ham. [5] [6] [7] Crisp tunnbröd differs from knäckebröd (crispbread) in being thinner and more compact, containing fewer air bubbles. The consistency and taste of tunnbröd can vary a lot, as recipes and preparation of the ...
Sunbeam Bread is a franchised brand of white bread, rolls, and other baked goods owned by the Quality Bakers of America cooperative. [1] The bread products are ...
Various intricate designs Child decorating laufabrauð before frying. Laufabrauð (Icelandic pronunciation: [ˈlœyːvaˌprœyːθ], "leaf bread"; sometimes also called "snowflake bread" in English) [1] is a traditional kind of Icelandic bread that is almost exclusively eaten in the Christmas season. [2]
Normally, pronunciation is given only for the subject of the article in its lead section. For non-English words and names, use the pronunciation key for the appropriate language. If a common English rendering of the non-English name exists (Venice, Nikita Khrushchev), its pronunciation, if necessary, should be indicated before the non-English one.
Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [clarification needed] is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt , and the flat tannur bread in Iraq .
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.