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Across
  1. 1. Egg yolk and egg white form that?
  2. 4. Yeast forms...
  3. 9. why does the crust turn brown?
  4. 10. What is one of the most important raw materials in the dough?
Down
  1. 2. Mineral salts strengthen the ...
  2. 3. It is the most important ..... for bread and pastries.
  3. 5. what happens if there is too much sugar?
  4. 6. Is the main raw material of the dough preparation.
  5. 7. too much baking agent affects the ...
  6. 8. Fat is used .....