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Watch our video to understand how Antonio Bachour achieves his baking excellence with RATIONAL equipment. From increased efficiency to superior quality, the story is truly inspiring!

Watch our video to understand how Antonio Bachour achieves his baking excellence with RATIONAL equipment. From increased efficiency to superior quality, the story is truly inspiring!

Watch our video to understand how Antonio Bachour achieves his baking excellence with RATIONAL equipment. From increased efficiency to superior quality, the story is truly inspiring!

#Gently_Ground_Flour is the solution for the #quality_problems of #frozen_breads and pastry. #Grain_pre_fermentation with GRAIN IMPROVERS results in Gently Ground Flour.

The main benefits of using #GRAINIMPROVERS (grain became more applicable for grinding) is #Gently_Ground_Flour

ATTIÉKÉ ( FOOD IN COTE D'IVOIRE ) Attiéké, a flavorful and textured dish, is a versatile staple in West African cuisine. It's a delicacy created from fermented and grated cassava, formed into small beads and cooked until tender and dry. The beads are often served as a side dish or as a base for stews, sauces, and various meats or vegetables. Attiéké's origins can be traced to the Ivory Coast, where it's regarded as a traditional food and a symbol of cultural heritage. Its method of preparation is quite unique, requiring the cassava tubers to be peeled, grated, and mixed with other ingredients such as water and potash (used for fermentation). The mixture is then pressed and sieved to produce small, granular beads, which are then soaked in water and fermented for up to three days.

I think this should be a twist on baklava, an amazing foodie in Middle East areas. It is a delightful combination of sweetened crisp cashew nuts, pistachio chops, and a crunchy pastry base. #orientalsweets #baklava #ultrasoniccuttingmachine #inlinecuttingmachine #foodcuttingtools #automaticcutting

ATTIÉKÉ ( FOOD IN COTE D'IVOIRE ) Attiéké, a flavorful and textured dish, is a versatile staple in West African cuisine. It's a delicacy created from fermented and grated cassava, formed into small beads and cooked until tender and dry. The beads are often served as a side dish or as a base for stews, sauces, and various meats or vegetables. Attiéké's origins can be traced to the Ivory Coast, where it's regarded as a traditional food and a symbol of cultural heritage. Its method of preparation is quite unique, requiring the cassava tubers to be peeled, grated, and mixed with other ingredients such as water and potash (used for fermentation). The mixture is then pressed and sieved to produce small, granular beads, which are then soaked in water and fermented for up to three days.