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A few months http://www.isca-artesannia.org.br/english-essay-types.pdf i need help with essay writing Margaret Deanleigh asks if there is any advantage to using Italian “00” flour in pastry baking. “On the basis that you can roll pasta extra thin if you use this flour, is it possible that it makes fine pastry?” Entirely. High protein, fine-milled flour makes very thin pastry though it can be a little leathery if over-baked. I recommend it for lining tart cases, though I will never abandon good old McDougalls.

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