, such as teff , durum and spelt. popular us bakeries such as tartine , san francisco, have been using ancient grain flours for years; they supposedly produce a different gluten quality that makes them easier to digest than modern wheats. artisanal bakeries both in the us and the uk are seeing a market...
one kilo (approximately two pounds). by-product a secondary product produced in addition to the principal product (also see co-product). cake a mass resulting from the pressing of seeds, meat, or fish in order to remove oils, fats, or other liquids; accumulation of dust on a filter or other equipment...
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