bakers’ yeast
31Stollen — This article is about the food. For the musical term, see Bar form. A Stollen is a loaf shaped cake containing dried fruit, and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried… …
32Leavening agent — A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. The leavening agent reacts with moisture, heat, acidity, or… …
33Folic acid — Folic acid …
34Danish (pastry) — A glazed apple Danish. Danish pastry is a sweet pastry which has become a specialty of Denmark and neighbouring Scandinavian countries and is popular throughout the industrialized world, although the form it takes can differ significantly from… …
35Bagel — For other uses, see Bagel (disambiguation). A plain commercially produced bagel (as evidenced by grate marks used in steaming, rather than boiling) …
36Danish pastry — is a sweet pastry which has become a speciality of Denmark and is popular throughout the industrialized world, although the form it takes can differ significantly from country to country. The ingredients include flour, yeast, milk, eggs, and… …
37Chorleywood bread process — The Chorleywood bread process is an industrial process used to lower the cost of bread production. The CBP, or no time method, was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and is now used to… …
38Israeli cuisine — Classic Israeli breakfast Israeli cuisine (המטבח הישראלי) comprises local dishes by Jews native to Israel and dishes brought to Israel by Jewish immigrants from around the world. Since before the establishment of the State of Israel in 1948, and… …
39Cake — For other uses, see Cake (disambiguation). A layered pound cake filled with raspberry jam and lemon curd, and finished with buttercream frosting Cake is a form of bread or bread like food. In its modern forms, it is typically a …
40Pumpernickel — is a type of German bread traditionally made with coarsely ground rye meal. It is now often made with a combination of rye flour and whole rye berries. It has been long associated with the Westphalia region of Germany. The first written mention… …
