thetowerofbagel.co.uk valuation and analysis

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Title The TOWER OF BAGEL – vegan organic
Description Skip to content The TOWER OF BAGEL vegan organic homemade Menu Bagel blog Bagel baking school Baking school feedback Bread from TTOB Where to buy bagels?
Keywords N/A
Server Information
WebSite thetowerofbagel faviconthetowerofbagel.co.uk
Host IP 93.90.146.102
Location Sweden
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thetowerofbagel.co.uk Valuation
US$277,247
Last updated: 2022-06-29 11:29:45

thetowerofbagel.co.uk has Semrush global rank of 38,176,443. thetowerofbagel.co.uk has an estimated worth of US$ 277,247, based on its estimated Ads revenue. thetowerofbagel.co.uk receives approximately 31,991 unique visitors each day. Its web server is located in Sweden, with IP address 93.90.146.102. According to SiteAdvisor, thetowerofbagel.co.uk is safe to visit.

Traffic & Worth Estimates
Purchase/Sale Value US$277,247
Daily Ads Revenue US$256
Monthly Ads Revenue US$7,678
Yearly Ads Revenue US$92,132
Daily Unique Visitors 2,133
Note: All traffic and earnings values are estimates.
DNS Records
Host Type TTL Data
thetowerofbagel.co.uk. A 7191 IP: 93.90.146.102
thetowerofbagel.co.uk. AAAA 7191 IPV6: 2a06:1002::5d5a:9266
thetowerofbagel.co.uk. NS 86400 NS Record: ns02.servage.net.
thetowerofbagel.co.uk. NS 86400 NS Record: ns04.servage.net.
thetowerofbagel.co.uk. NS 86400 NS Record: ns01.servage.net.
thetowerofbagel.co.uk. NS 86400 NS Record: ns03.servage.net.
thetowerofbagel.co.uk. NS 86400 NS Record: ns05.servage.net.
thetowerofbagel.co.uk. MX 7200 MX Record: 20 mail2.thetowerofbagel.co.uk.
thetowerofbagel.co.uk. MX 7200 MX Record: 10 mail.thetowerofbagel.co.uk.
thetowerofbagel.co.uk. TXT 3600 TXT Record: v=spf1 mx ip4:77.232.64.0/19 ip4:92.61.144.0/20 +all
HtmlToTextCheckTime:2022-06-29 11:29:45
Skip to content The TOWER OF BAGEL vegan organic homemade Menu Bagel blog Bagel baking school Baking school feedback Bread from TTOB Where to buy bagels? Contact Scroll down to content Posts Posted on February 5, 2021 Baking with heritage wheat flour Recently i was given some flour from some wheat grown at Torth Y Tir . Less dense in my fingers than Shipton No 4 and almost certainly ‘weaker’ , that is with less protein (it is the protein that gives the bread dough its strength and stops it becoming a soupy slop), i wondered about how to make sure i produced a loaf of bread with this. I had heard that flour from heritage wheat can be more difficult to work with; on the other hand i also have heard from a very skilled baker that Jeffrey Hamelman , the famous American baker, recommends that you add low protein flour in the mix for all your bread. The preferment after 8 hours I would like to say that i had a long informed think about how to work with it, but i fancy that would be a fib.
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