Dough is the basis of many culinary dishes, a plastic mass obtained by mixing flour with a liquid. The dough is also called any thick mass resembling the consistency of the dough, and usually obtained by mixing solid and liquid. There are yeast and non-yeast dough, bread and side dough, pancake, shortbread, fresh, puff, custard, biscuit, Vienna dough... Depending on which product the dough is made for, they distinguish between pizza dough, dough for pies, dough for chebureks, for dumplings, lasagna, pies, buns, dough for cookies and others. The quality of the culinary product strongly depends on the ability to work with the test, on the success of the selected test recipe. There are over five hundred test recipes in our recipe collection.