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StockFood » Images » Image 12295977
Autolysis - soaking the flour in water improves the flexibility, elasticity and taste of the dough
12295977

Autolysis - soaking the flour in water improves the flexibility, elasticity and taste of the dough

License type: Rights-managed
Contributor: © StockFood / Gräfe & Unzer Verlag / Neubauer, Mathias
Image size: 5120 px × 3413 px
Print size: approx. 43.35 × 28.9 cm at 300 dpi
ideal for prints up to DIN A3
Rights: This image is available for exclusive usage.
Restrictions: clearance required for cookbooks in DE
Model Release: not required
Property Release: not required
Prices for this imagefrom NZD 20
advertising (outdoor, print, televisionetc.) from NZD 100
Advertising (Any Advertisingetc.) from NZD 240
consumer product (calendar, greeting/post card, packagingetc.) from NZD 100
editorial (book, digital media, magazine, newspaper, televisionetc.) from NZD 20

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Image ID:12295977
Caption:Autolysis - soaking the flour in water improves the flexibility, elasticity and taste of the dough
Model Release:not required
Property Release:not required
License type:Rights-managed
Contributor:StockFood / Gräfe & Unzer Verlag / Neubauer, Mathias
Image size:5120 px x 3413 px
Restrictions: clearance required for cookbooks in DE