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Raymond Calvel (1913 – 30
August 2005) was a
bread expert and
professor of
baking at
ENSMIC in Paris, France.
Calvel has been
credited with
creating a...
-
helps the
gluten and
starches to align. The
autolyse is
credited to
Raymond Calvel, who
recommended it as a way to
reduce kneading time and
thereby improve...
-
Raymond Calvel, who
recommended the
procedure as a
means of
reducing kneading time,
thereby improving the
flavor and
color of bread.
Calvel argues that...
- of the just-refreshed dough. To make a primary-culture levain,
Raymond Calvel used salt, but less of it than
would be
typical for many final-dough formulas...
-
recipient of The Guild’s
Golden Baguette Award, now
called the
Raymond Calvel Award, from the
Bread Bakers Guild of America. Nemethy,
Andrew (November...
-
Companion to Food by Alan Davidson, 2006, p. 100; The
Taste of
Bread by
Raymond Calvel, 2001; The Joy of
Cooking by
Rombauer and Becker, 1997, p. 741; On Food...
- Rémi
Calvel Fitness coach:
Maxime Altenhoven Physiotherapist: Hervé
Fournier Club doctor:
Pierre Sébastien
Transfers for the 2023–24
season Rémi
Calvel (2010–2017)...
-
directors like
Elias Cohen (Chile),
David Berga (Catalonia),
Francoise Calvel (France),
Alexandra (La
Patriotico Interesante, a
street theatre production...
-
Culinary Jottings, A
Treatise for Anglo-Indian
Exiles (1). Goodhugh, p. 755
Calvel,
Raymond (2001). The
Taste of Bread. Springer. p. 141. ISBN 0834216469 Scott-Hamilton...
- euroneuro.2018.05.011. PMID 30135030. S2CID 52066957.
Poisbeau P,
Gazzo G,
Calvel L (2018). "Anxiolytics
targeting GABAA receptors:
Insights on etifoxine"...
