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Fungsi Masing – Masing Bahan Pembuat Roti (Lanjutan)

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Blog ditulis oleh M.Husin Syarbini, STP, seorang Food Technologist yang memiliki pengalaman 20 tahun di industri makanan khususnya di Industry flour mill, flour based product (bakery & Noodle), Bakery Ingredients dan Starch based product.

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Recent Posts

  • 5 Alasan Mengapa Harus Hands-on ,Saat Belajar Roti Agar Anda Bisa Membuat Roti Beneran Dan Anti Gagal
  • 5 Peta Jalan (Bakery Road Map) Ini, Layak Di Simak Bagi “Entrepreneur Bidang Bakery”; Agar Usaha Bakery Anda Berjalan Berkelanjutan
  • Mid Career Crisis ;Jawaban Saat bingung di Persimpangan Karier
  • Apa Yang Terjadi Dalam Proses Pemanggangan Pastry? Ini Tipsnya Agar Puffy dan Renyah
  • Masih Banyak Yang Tanya, Apa Sebenarnya Obat Atau Pengembang Roti? Apakah Perlu Dalam Setiap Pembuatan Roti? Ini Jawabannya !

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