@gilsinhoobras: ATUALIZAÇÃO DA SECAGEM DA MAIOR FÁBRICA DE CELULOSE DO MUNDO ! 🚧🚀🏗️🆕🇧🇷🌲 #celulose #arauco #construcaocivil #viral #inocenciams

Gilson Alves 🌲🇧🇷🏗️

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Region: BR

Saturday 23 May 2026 21:52:58 GMT

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No Watermark .mp4 (10.04MB) No Watermark(HD) .mp4 (6.08MB) Watermark .mp4 (10.31MB) Music .mp3

Comments

🅹🆄🅽🅽🅸🅾🆁_🅸🆄🅱 :

Putz .. eu infartei... Nunca mais poderei estar em uma frente assim... Caldeiraria+++

2026-05-27 02:53:26

2

Alexsandro Fernandes :

Aí nós dominamos 🐬🔥🧑🏻‍🏭

2026-05-24 03:02:07

1

Diogo Rodrigues :

ta fichando mecânico montador?

2026-05-25 13:29:01

1

henriquejombra :

top video, quando chegar máquina papel faz vídeo pra nós ver.aqui Fraiburgo SC temos Trombini papel celulose.gera riqueza cidade.

2026-05-24 17:19:07

1

Eri Franco :

aí é meu quintal 😁

2026-05-25 00:23:27

1

Fabiano 123 :

eu tive a senha d participa desta obra , com a parceria da Bombmax a melhor do Brasil

2026-05-23 23:52:35

1

joseodair :

posso mandar meu currículo pra onde

2026-06-01 22:43:16

0

Renato Goes :

tem o número de alguma empresa de ferragem fala comigo

2026-05-27 22:58:46

0

Rafael Oliveira :

ai é suave vai começar uma obra Loka santos Guarujá debaixo da água aí quero quem é bom kkk

2026-05-24 14:45:17

1

Silva Coelho :

boa tarde tem como você me arrumar uma vaga de montador de andaime

2026-06-02 18:46:10

0

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#كوميديا_مضحكة #فكاهةمغربية #كوميدية_مغربية #فوريو_foryou #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 @Funny Mask @دكتور الاكتئاب😂🌹

Croissant-Style Sourdough Bread (No Dutch Oven) Ingredients • 100 g active starter (about ½ cup) • 350 g flour (about 2¾ cups) • 235 g water (about 1 cup) • 1 tsp salt • 1 stick frozen butter Instructions 1. Mix water, starter, and flour. Cover and rest 40 minutes. 2. Add salt + 1 tbsp water, mix well. Cover and rest 30 minutes. 3. Grate half of the frozen butter over the dough and do a gentle stretch & fold, then immediately 2 coil folds. Cover and rest 30 minutes, then repeat once more. 4. Let the dough rise about 5 hours in a cool place to prevent the butter from melting. 5. Put your dough onto a floured surface, then grate the remaining frozen butter over it. Fold the sides over and roll, then roll again. Turn the dough between your hands up and down to create surface tension. 6. Place in a floured banneton, cover and refrigerate overnight. Next day preheat oven at maximum temperature for 40 minutes with two racks (bottom for water, middle for bread). 7. Place dough on parchment, dust with flour, score, and slide into the oven. Pour boiling water on the bottom rack and close quickly. 8. Bake at 480°F (250°C) for 15 minutes, then 400°F (205°C) for 20 minutes. #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #bread

Croissant-Style Sourdough Bread (No Dutch Oven) Ingredients • 100 g active starter (about ½ cup) • 350 g flour (about 2¾ cups) • 235 g water (about 1 cup) • 1 tsp salt • 1 stick frozen butter Instructions 1. Mix water, starter, and flour. Cover and rest 40 minutes. 2. Add salt + 1 tbsp water, mix well. Cover and rest 30 minutes. 3. Grate half of the frozen butter over the dough and do a gentle stretch & fold, then immediately 2 coil folds. Cover and rest 30 minutes, then repeat once more. 4. Let the dough rise about 5 hours in a cool place to prevent the butter from melting. 5. Put your dough onto a floured surface, then grate the remaining frozen butter over it. Fold the sides over and roll, then roll again. Turn the dough between your hands up and down to create surface tension. 6. Place in a floured banneton, cover and refrigerate overnight. Next day preheat oven at maximum temperature for 40 minutes with two racks (bottom for water, middle for bread). 7. Place dough on parchment, dust with flour, score, and slide into the oven. Pour boiling water on the bottom rack and close quickly. 8. Bake at 480°F (250°C) for 15 minutes, then 400°F (205°C) for 20 minutes. #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #bread

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@nuv.energia #nuvenergia #nuvclipfy #clipfyleague #resenha | Golaço é economizar até 25% na conta de luz com a Nuv Energia! A maior goleada registrada na história do futebol profissional aconteceu no dia 31 de outubro de 2002, em Madagascar.

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