fat content
It depends on the type of product you are looking at. Depending on the type of bread, you may want it softer or with more of a crust. Some qualities to look for in general are.... * Taste (bread, pastry) * Freshness (bread, pastry) * Flakyness (pastry) * Airyness (bread, pastry) * Softeness (bread, pastry) * Buttery taste (pastry) * Sweetness (pastry) * Crust (bread) * Consistency (bread, pastry) * Not too dry / chalky (bread, pastry) * Density / Denseness (bread, pastry)
pastry
Bread=nan. and pastry=shirini pazi or shirini.
the dick in side them
what is the answer
Pastry Chef
Difference in style, seasonings and kosher supervision.
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
yes there is diffrence between a and b.
A pie has a pastry crust. A tartlet has a pastry bottom, no crust, and is small - commonly called a jam tart in Britain.
i would say its more of a pastry
bread, cake, pastry, wafer