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Project:Veja ZOOM Condor 
Client:Veja
Director:Felix S. Hoffmann
Production:Dough Studios
Post-Production:In-House

THANKS FOR THE DOUGH


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Doughs differ significantly due to ingredients, the intended product, leavening agents (like yeast),
mixing methods, and cooking techniques. While there's no formal definition, most doughs share viscoelastic properties.
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