The last week of September the de Ramon Cusiné commercial team completed a two-day course of bread making. We have done bread with vairous types of flour, we saw how the temperature of the batter affects affects the bread and also what happen if we make bread with wohole-meal.
We leave some images of our training:
Bread produced with the same flour but different batter temperature.
Bread produced in bloc with the rest batterc.
Bread produced with wohole-meal flour