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Stiinta Cofetariei

Stiinta cofetariei este atat de interesanta si de fapt cruciala pentru a intelege retetele si ce se intampla in spatele lor. Gelatina, bicarbonatul, faina ori zaharul iau parte la reactiile chimice ce au loc in retete.

Pasta de zahar vs martipan vs fondant

10 idei de cadouri pentru cofetari

#pastrytips – Oul in cofetarie

#pastrytips – Glucoza (lichida)

#pastrytips – Zaharul invertit

Paillete Feuilletine cu vanilie

Vanilla Paillete Feuilletine

Aromele – perceptia savorii unui produs

Flavor perception, taste and the X factor of food

Gluten – what is it?

Gluten – ce este si importanta lui

Despre sare si condimente

Salt and Spices

Gelatin – What it is and how to use it correctly – Pastry Workshop

Gelatina – Cum se foloseste corect – Pastry Workshop

{Introduction to Pastry} – Everything you Need to Know About Flour

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