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Gaz dates backs to 450 years ago in Isfahan, when the sap found on the Tamarisk tree was combined with flour, bread, pistachios, almonds and chocolate in traditional and industrial workshops. [ citation needed ] The height of this mountain tree reaches a height of two meters and it usually grows in good weather in the Khansar.
A mitraillette (French pronunciation:, literally "submachine gun") is a type of sandwich in Belgium commonly served at friteries and cafés. [3] [4] [5] [6] [7] It is ...
Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner. Fougasse – typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. [1] Pain aux noix – prepared using whole grain wheat flour and ...
A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust .
French bread or baguette is a long, thin, white bread made in the French style. French bread may also refer to: List of French breads, consisting of breads that originated in France; Marraqueta, a South American white bread roll; French-Bread, a Japanese video game developer; Pão francês, a Brazilian bread roll
Baguette is a long thin loaf of French bread. Baguette may also refer to: Baguette cut; Baguette (horse), Australian bred Thoroughbred racehorse; Bertrand Baguette (born 1986), Belgian racing driver; Cyprien Baguette (born 1989), Belgian football goalkeeper; Baguette (bag), handbag
The French government recently codified into law a specific type of baguette, the "baguette de tradition", which can only be made using pre-modern methods. This classification was the result of the efforts of historian Steven Kaplan, who specializes in the history of French bread from 1700 - 1770.
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]