Our signature thick-crusted bread! Its elegant gingerbread flavour comes from the blend of white and rye flour, a special levain, and a long fermentation process.
这款面包是我们主打产品，他独有的姜味面包来自于三种不同的面粉，其中还添加了神秘的酵母。长时间的发酵过程使得面包的肉质厚实有嚼劲。
The bread doesn't have much flavour.
这种面包没有多少滋味。
During the browning process, the sugar, amino acids and water present in the bread combine to create colour and acrylamide - as well as flavour and aromas.
在烹饪过程中，面包中的糖、氨基酸和水分结合在一起，使得面包颜色变深、并产生丙烯酰胺——以及独特的口味和香味。
The bread hasn't much flavour.
这种面包没有多少滋味。
The bread produced with this method has good taste and special flavour, and high elasticity and long shelf life.
其优点是用本方法生产的面包口感味道好，具有独特风味，弹性大，挤压后仍能恢复原状，保质时间长。
The bread produced with this method has good taste and special flavour, and high elasticity and long shelf life.
其优点是用本方法生产的面包口感味道好，具有独特风味，弹性大，挤压后仍能恢复原状，保质时间长。
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