Search

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

Round, fairly large and quite durable, this paper mold serves as a baking container for making Panettone or Brioche breads.

A bread with a loose consistency in the texture of the baked dough. An open crumb provides more air pockets with less dough per square inch than is provided by closed crumb breads, such as French brioche that contains less air pockets and more dough per inch.

A round pan with scalloped edges that is used to form a soft tortilla into a tortilla shell to make taco salads, creative desserts or similar recipes.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A term used to refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes.

The interior section of any type of bread that is surrounded by the outer crust. The crumb can be classified as a closed crumb or and open crumb.