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Spotlight on Sugar
15-11-2017
2017
Recipes
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captionSweetness comes in many forms, each with its own characteristics to suit a cook’s purpose. Sugar adds flavour to baked goods, but it also creates tenderness and a fine texture by weakening the gluten structure. It adds colour to the crust of the cake, and helps to increase a cake’s keeping qualities by retaining moisture. AWW Food Mag Issue 6 - 6 Pages - Whole features, text and images available
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captionAWW Food Mag Issue 6 2015 - Spotlight on Flour
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captionAWW Food Mag Issue 6 2015 Spotlight on Sugar
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captionAWW Food Mag Issue 6 2015 - Spotlight on Butter - Scottish Shortbread
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captionSweetness comes in many forms, each with its own characteristics to suit a cook’s purpose. Sugar adds flavour to baked goods, but it also creates tenderness and a fine texture by weakening the gluten structure. It adds colour to the crust of the cake, and helps to increase a cake’s keeping qualities by retaining moisture. AWW Food Mag Issue 6 - 6 Pages - Whole features, text and images available
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captionSweetness comes in many forms, each with its own characteristics to suit a cook’s purpose. Sugar adds flavour to baked goods, but it also creates tenderness and a fine texture by weakening the gluten structure. It adds colour to the crust of the cake, and helps to increase a cake’s keeping qualities by retaining moisture. AWW Food Mag Issue 6 - 6 Pages - Whole features, text and images available
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captionSweetness comes in many forms, each with its own characteristics to suit a cook’s purpose. Sugar adds flavour to baked goods, but it also creates tenderness and a fine texture by weakening the gluten structure. It adds colour to the crust of the cake, and helps to increase a cake’s keeping qualities by retaining moisture. AWW Food Mag Issue 6 - 6 Pages - Whole features, text and images available
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captionSweetness comes in many forms, each with its own characteristics to suit a cook’s purpose. Sugar adds flavour to baked goods, but it also creates tenderness and a fine texture by weakening the gluten structure. It adds colour to the crust of the cake, and helps to increase a cake’s keeping qualities by retaining moisture. AWW Food Mag Issue 6 - 6 Pages - Whole features, text and images available
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captionSweetness comes in many forms, each with its own characteristics to suit a cook’s purpose. Sugar adds flavour to baked goods, but it also creates tenderness and a fine texture by weakening the gluten structure. It adds colour to the crust of the cake, and helps to increase a cake’s keeping qualities by retaining moisture. AWW Food Mag Issue 6 - 6 Pages - Whole features, text and images available
