File:Flours.jpg
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ཧུམ་ཆ་གང་། (༤,༧༥༡ × ༣,༡༦༧ པིག་སེལ་ ཡིག་སྣོད་ཀྱི་ཚད་: ༥.༤༣ MB མའིམ་དབྱེ་བ་: image/jpeg)
Summary
| Description |
English: Three typical kinds of German bread flours. From left to right: wheat flour Typ 550, wheat flour Typ 1050, rye flour Typ 1150. Deutsch: Drei Mehlsorten, die typischerweise für Brot verwendet werden. Von links nach rechts: Weizenmehl Typ 550, Weizenmehl Typ 1050, Roggenmehl Typ 1150. |
| Date | |
| Source | Own work |
| Author | Mudd1 |
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ཡིག་སྣོད་སྤྱོད་ཤུལ།
ཡིག་སྣོད་འདི་ དེ་བསྒང་སྟོན་དོ་བཟུམ་སྦེ་ བལྟ་ནི་གི་དོན་ལུ་ ཚེས་གྲངས་/ཆུ་ཚོད་གུ་ ཨེབ་གཏང་འབད།
| ཚེས་གྲངས་/ཆུ་ཚོད། | Thumbnail | རྒྱ་ཚད་ | ལག་ལེན་པ། | བསམ་བཀོད། | |
|---|---|---|---|---|---|
| ད་ལྟོ། | ༢༡:༡༩, ༡༩ སྤྱི་ཟླ་བཞི་པ། ༢༠༡༢ | | ༤,༧༥༡ × ༣,༡༦༧ (༥.༤༣ MB) | Mudd1 | =={{int:filedesc}}== {{Information |description={{en|Three typical kinds of German bread flours. From left to right: wheat flour Typ 550, wheat flour Typ 1050, rye flour Typ 1150.}}{{de|Drei Mehlsorten, die typischerweise für Brot verwendet werden. Vo... |
| ༢༠:༠༢, ༡༩ སྤྱི་ཟླ་བཞི་པ། ༢༠༡༢ |  | ༤,༧༥༡ × ༣,༡༦༧ (༥.༥ MB) | Mudd1 |
འབྲེལ་ལམ།
འོག་གི་ཤོག་ལེབ་ཚུ་ ཡིག་སྣོད་འདི་དང་འབྲེལ་བ་འདུག:
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- Flour
- Beurre manié
- Beurre noisette
- Copha
- Quillaia
- Crust (baking)
- Hanpen
- Chocolate liquor
- Creamed honey
- Smoked salt
- Barley malt syrup
- Holy trinity (cooking)
- Niter kibbeh
- Noke (worms)
- Black bean paste
- Paxo
- Pseudocereal
- Bhutanese red rice
- Polysorbate
- Cassia gum
- Flour bleaching agent
- Packaging gas
- Sequestrant
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