About: http://webisa.webdatacommons.org/300542154

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	One reason why it is not suitable for some types of dough is because it creates heat during the transfer process.
http://www.w3.org/ns/prov#wasQuotedFrom	thebakerynetwork.com