I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
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I can understand that perspective, especially from a noncommercial perspective. As a restaurant manager, I can guarantee you that the costs are orders of magnitude apart at a larger scale. Semolina is much cheaper than parchment.
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