Chocolate Confectionery
Pastry Fundamentals - Chocolate Confectionery eBooks & eLearning
Posted by Giorgio1 at Feb. 28, 2022
Pastry Fundamentals - Chocolate Confectionery
Video: .mp4, 1280x720 | Audio: AAC, 48 kHz, 2ch | Size: 343mb
Genre: eLearning | Language: English | Duration: 25m
Video: .mp4, 1280x720 | Audio: AAC, 48 kHz, 2ch | Size: 343mb
Genre: eLearning | Language: English | Duration: 25m
Get a glimpse into the vast world of chocolate in our Chocolate Confectionery course. Learn signature confections for your home or professional kitchen and the nearly endless selection of fillings. Start off studying the properties of chocolate, and the importance of ingredients, then delve into the methodology of ganache making and chocolate tempering methods to find the most suitable application for you.
Confectionery Fats Handbook. Properties, Production and Application eBooks & eLearning
Posted by insetes at Nov. 26, 2018
Confectionery Fats Handbook. Properties, Production and Application By R.E. Timms (Auth.)
2003 | 454 Pages | ISBN: 0953194949 | PDF | 6 MB
2003 | 454 Pages | ISBN: 0953194949 | PDF | 6 MB
Master Chef Series - Chocolate & Confectionery - Chef Lim eBooks & eLearning
Posted by ELK1nG at Jan. 1, 2023
Master Chef Series - Chocolate & Confectionery - Chef Lim
Published 1/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.74 GB | Duration: 2h 12m
Published 1/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.74 GB | Duration: 2h 12m
This program covers the Chocolate confection, Jam, Spreads and Marshmellow by Master chef Lim
The Science of Chocolate eBooks & eLearning
Posted by arundhati at Aug. 20, 2020
S. Beckett, "The Science of Chocolate "
English | ISBN: 0854046003 | 2000 | 190 pages | PDF | 15 MB
English | ISBN: 0854046003 | 2000 | 190 pages | PDF | 15 MB
«Luxury Chocolate» by Göbel Verlag, Naumann, amp eBooks & eLearning
Posted by Gelsomino at Oct. 14, 2021
Confectionery and Chocolate Engineering: Principles and Applications (repost) eBooks & eLearning
Posted by libr at June 2, 2017
Confectionery and Chocolate Engineering: Principles and Applications by Ferenc Mohos
English | 2010 | ISBN-10: 1405194707 | 712 pages | PDF | 7,7 MB
English | 2010 | ISBN-10: 1405194707 | 712 pages | PDF | 7,7 MB
Confectionery and Chocolate Engineering: Principles and Applications, 2nd Edition eBooks & eLearning
Posted by Underaglassmoon at Jan. 14, 2017
Confectionery and Chocolate Engineering: Principles and Applications, 2nd Edition
Wiley-Blackwell | English | February 2017 | ISBN-10: 1118939778 | 792 pages | PDF | 15.67 mb
Wiley-Blackwell | English | February 2017 | ISBN-10: 1118939778 | 792 pages | PDF | 15.67 mb
by Ferenc A. Mohos (Author)
A History of Chocolate in York. by Paul Chrystal, Joe Dickinson eBooks & eLearning
Posted by AlenMiler at March 17, 2019
A History of Chocolate in York. by Paul Chrystal, Joe Dickinson by Paul Chrystal
English | February 1, 2012 | ISBN: 1844681238 | 224 pages | EPUB | 39 Mb
English | February 1, 2012 | ISBN: 1844681238 | 224 pages | EPUB | 39 Mb
The Science of Chocolate eBooks & eLearning
Posted by Free butterfly at April 23, 2020
The Science of Chocolate by Stephen T Beckett
ISBN: 0854049703 | 240 pages | PDF | March 6, 2008 | English | 15 Mb
ISBN: 0854049703 | 240 pages | PDF | March 6, 2008 | English | 15 Mb
The Science of Sugar Confectionery: RSC (Repost) eBooks & eLearning
Posted by step778 at Aug. 31, 2018
William P Edwards, "The Science of Sugar Confectionery: RSC"
2000 | pages: 180 | ISBN: 0854045937 | PDF | 12,6 mb
2000 | pages: 180 | ISBN: 0854045937 | PDF | 12,6 mb