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gluten flour

The wheat flour with the highest protein content. It is used to boost the protein level of other flours in bread making. It is also to make seitan.

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Pastry & Baking North America

From the publishers of Pastry & Baking Asia Pacific, Synergy1 Group is proud to announce the launch of their new professional trade publication: Pastry & Baking North America. An insightful, sophisticated glossy for and about dessert professionals, Pastry & Baking North America is filled with vivid step-by-step demonstrations from respected industry leaders such … Continue reading →

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