Classification of doughs in pastry making by Danae Maria Villada Pacheco https://padlet.com/danaevilladap/vhvvmvfhr7c3a6d6 en-us 2025-10-16 04:52:16 UTC 2025-10-17 05:40:19 UTC hello@padlet.com Introduction danaevilladap https://padlet.com/danaevilladap/vhvvmvfhr7c3a6d6/wish/3635142492 In pastry making, doughs are the principal of countless desserts. We chose this topic because we believe that understanding the classification of these doughs help us appreciate and understand the techniques and textures on the final results of the preparations. Every one of these has a peculiarity that influences the taste and consistency of the pastries.

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]]> 2025-10-16 05:39:24 UTC https://padlet.com/danaevilladap/vhvvmvfhr7c3a6d6/wish/3635220851 Elaborado por: danaevilladap https://padlet.com/danaevilladap/vhvvmvfhr7c3a6d6/wish/3635236080 Montserrat Ayala Flores

Danaé María Villada Pacheco

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