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Name Image Origin Description Alexandertorte: Latvia: Pastry strips filled with berries. [2] [3]Alfajor: Argentina. Uruguay. Pastry strips filled with dulce de leche.: Apple strudel
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Pictured is barm cake with black pudding and melted butter. Bastone Italian stick, cane, staff: Yeast bread: Italy: Shorter and thicker than a French baguette. Sometimes with sesame seed garnish. Bazin: Flatbread: Libya: Prepared with barley, water and salt. Bazlama: Flatbread: Turkey: Flat and circular, average thickness of 2 cm, usually eaten ...
Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). [8] Brioche de Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two ...
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Main bakery in Thomasville, Georgia. In 1919, brothers William Howard and Joseph Hampton Flowers opened Flowers Baking Company in Thomasville, Georgia. [4] They made their first acquisition, of Tally Maid bakery, in 1937, and in 1942, became the sixth bakery in the U.S. to franchise Quality Bakers of America’s Sunbeam brand and Little Miss Sunbeam for its white bread.
Orange blossom essence is an important component in the making of perfume. Orange blossom petals can also be made into a delicately citrus-scented counterpart to rosewater, known as "orange blossom water" or "orange flower water". It is a common ingredient in French and Middle Eastern cuisines, especially in desserts and baked goods.