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Titre	Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Classification	AAC 192 kHz
Temps	56 min 18 seconds
Nombre de pages	247 Pages
Taille	1,297 KB
Publié	2 years 4 months 18 days ago
Nom de fichier	chocolates-and-confe_P3S7y.pdf
	chocolates-and-confe_vua0A.mp3

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Catégorie: Sciences humaines, Fantasy et Terreur
Auteur: Leon Donna, Malala Yousafzai
Éditeur: Helen H Durrant, A Towles
Publié: 2019-06-25
Écrivain: Jack Kirby
Langue: Chinois, Hindi, Tagalog, Latin
Format: pdf, eBook Kindle

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Greweling Peter P. Chocolates and Confections: Formula, - Wiley, 2012. — 534 p. Confectionery Ingredients and Equipment. Cacao and Chocolate. Packaging and Storage. Fundamental Techniques. Cream Ganache. Butter Ganache. Noncrystalline Confections. Crystalline Confections. Jellies. Aerated Confections. Nut Centers. Candy Bars

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Chocolates and Confections: Formula, Theory, and Technique - Browse and save recipes from Chocolates and Confections: Formula, Theory, and The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections

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Chocolates and Confections: Formula, Theory, and Technique - Extra resources for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. Example text. Cleaning and blending cocoa beans Cocoa beans arrive at the manufacturer containing an assortment of impurities, such as stones, pieces of metal,

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Chocolates and Confections: Formula, Theory, and Technique - Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Peter P. Greweling, The Culinary Institute of America)

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