PENUCHE PASTRIES
COMMERCIAL BREAD MAKING
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1:49am 12-29-2010
classiccardyuggboots
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The post about leisure is quiet good. Reduce our work pressure, improve our life mood . I like it very much.I will support it often. These days I want to buy something from these websites but I don’t know how to do.I hope you can help me.Thank you very much!
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1:49am 12-29-2010
uggbootsforkids
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The post about leisure is quiet good. Reduce our work pressure, improve our life mood . I like it very much.I will support it often. These days I want to buy something from these websites but I don’t know how to do.I hope you can help me.Thank you very much!
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1:39am 12-29-2010
uggclassicmini
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The post about leisure is quiet good. Reduce our work pressure, improve our life mood . I like it very much.I will support it often. These days I want to buy something from these websites but I don’t know how to do.I hope you can help me.Thank you very much!
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7:37pm 09-26-2010
anna leah f. castro
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hi sher,
how are you?? hope you're all settled na there sa states... please email back soon. Are you also pursuing the teaching lessons there??
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7:21am 09-08-2010
sharee
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can i now use water that is not lukewarm for the formula you shared in your blogspot? since many recipes i have read says that it need lukewarm water. Thanks a lot & glad to wait for your reply.
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4:04am 08-20-2010
S. Ali
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Hi,
I just made a loaf of wholegrain spelt bread, which was delicious. I left it out of the fridge for one day and then put it in the fridge. To my dismay, I found later that day some slices had developed tiny cream colored specks within it. Is this mold or yeast? Can this still be used?
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6:42am 08-09-2010
emil caranza
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magkano po bayad me cer ba? how long aral san ang site nyo thanks
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7:10pm 08-08-2010
edita lopez
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just want to know if you have commercial baking lesson training here and if there is how much it cost the whole sessions of complete baking lessons thanks ang God bless by the way I am in cavite city Phils.
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10:53am 07-30-2010
Leonardo Mesa Jr
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hi good day, my question is how can i less the bobbles in the white steamed bun & maintain the softness of my white steamed bun or we call it siopao, in my experience after a day the dough itself become hard even inside the plastic packaging. and my second question is how will i make my siopao white as the other commercial siopao? leo from philippines...
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12:22am 07-13-2010
Lyn
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HI
Just wondering ,what days do u teach breadmaking as i am interested in doing this.
thanks
Lyn
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12:20am 07-13-2010
Lyn
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HI
Just wondering ,what days do u teach breadmaking as i am interested in doing this.
thanks
Lyn
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5:53am 07-07-2010
lanie
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hi, i just want to know how to make bread, if u have a seminar or tutorial services for this july i'm willing to attend. my location is in valenzuela city. thank you
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2:26am 06-10-2010
dsad
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dasdasfsd
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9:54am 05-25-2010
Cristine
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I learn so much! thank you!
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9:13am 05-12-2010
shirley
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aceq;
Log on to my site to get the free sample of the ebook, it is not a feasibility study but a recipe sample only.. Thanks!
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Messages: 31 until 45 of 247.
Number of pages: 17
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