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Ghetto Grillz (who source their bread from an artisan baker in Northumberland), have trodden this path before me, writing, "we have tried and tested many different thicknesses of bread and honestly feel 1cm is the perfect thickness.
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(F5) ** Cutting brown bread on a brown cutting board, I don't always get the thickness of the bread right.
Depending on the type and thickness of the bread, and on how brown or crunchy you want it, set the knob higher or lower.
For example, wrapper length, slice brightness, and wall thickness of CS-n bread slices were much lower than those of CS.
A piece of bread.
Dried scraps of bread.
In the case of bread, HMF values vary widely, from 3.4 to 176.1 mg/kg, depending on the fermentation conditions, the leavening agents added, the thickness of the crust and crumb, and the type of bread (oat bread, white bread or wheat bread) [137].
Consumer perception of bread quality, organic vs conventional bread.
Our study demonstrated that two important factors, grain feature of bread crumb and the relative portion of bread crust, should be considered when designing bread structure.
Three types of bread, i.e. baguette, baked bread and steamed bread, with distinct cellular structures and textures were prepared by only varying the processing conditions.
Spelt and common wheat bread products had similar protein digestibility within each type of bread with sour dough breads had the highest protein digestibility.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com