Doughs are mixtures of different textures and ingredients, which in the Western/Mediterranean tradition are usually made from wheat flour, and which, depending on the hydration liquid and the treatment given, have infinitely different possibilities.

In this section we will explore the potential of doughs and see all the variables they offer us, with and without flour as a base, and with the help of texturizing ingredients, technical sugars and polyols, lyophilizates,… Being aware that sometimes it is difficult to go beyond the known, we present here a search for textures.