65°C ONDO| Bandar puteri

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Description

The 65°C *tangzhong* (water roux) method yields exceptionally soft and tender bread. The key difference between *tangzhong* bread and other varieties lies in the gelatinization of the flour, which increases water absorption; this results in a soft, elastic crumb and delays the staling process, catering to modern tastes.

Map

Business Info

15 ground floor jalan puteri 2/7 bandan puteri, 47100 Puchong, Selangor
Monday 09:00-22:00
Tuesday 09:00-22:00
Wednesday 09:00-22:00
Thursday 09:00-22:00
Friday 09:00-22:00
Saturday 09:00-22:00
Sunday 09:00-22:00
0175705711

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