B·Concept Pastry and Formulation Course ED 32-33

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3.2. Recipe formulation by textures

Introduction to recipe formulation by textures

In this lesson, we explain recipe formulation by textures: gelled textures, creamy textures and aerated textures.

This lesson will be available on 04/01/2027.
Back to: Curso de pastelería y formulación B·Concept ED 32-33 > 3.2. Formulación de recetas por texturas