Molino Quaglia (en) - Screen 16 on FlowVella - Presentation Software for Mac iPad and iPhone

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WATER

the way water interacts with flour and yeast determines the final quality of doughs and has important effects on the characteristics of the cooked product.

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THE MILL

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PETRA

‘0’ & ’00’

Tech Sheets

User Guides

FAQ

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Molino Quaglia (en)

By Piero Gabrieli

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