B·Concept Pastry and Formulation Course 30-31

0 of 129 lessons completed (0 %)

5.2. Batter doughs

3. Chiffon cake and genoise sponges

This lesson will be available on 16/11/2026.
Back to: Curso de pastelería y formulación B·Concept ED 30-31 > 5.2. Masas batidas