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Gelato, ice cream & other frozen desserts

Continue ReadingGelato, ice cream & other frozen desserts
  • Post author:GASTRO_IC® Research center
  • Post published:July 13, 2020
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CHOCOLATE TEMPERING

WHAT'S THAT ? Tempering is the process that re-establishes the cocoa butter crystals that are in real chocolate. Tempering is required any time chocolate contains cocoa butter (no matter how…

Continue ReadingCHOCOLATE TEMPERING
  • Post author:GASTRO_IC® Research center
  • Post published:July 11, 2020
  • Post category:Uncategorized
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50 Best are raising funds for restaurants and bars

With a current crisis happening and so many restaurants closing, the 50 Best organization decided to channel its energy and influence into supporting the industry through 50 Best for Recovery…

Continue Reading50 Best are raising funds for restaurants and bars
  • Post author:GASTRO_IC® Research center
  • Post published:May 22, 2020
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Book Review: CULINARY REACTIONS

CULINARY REACTIONS - THE EVERYDAY CHEMISTRY OF COOKING Author Simon Field in his book „Culinary Reactions-The Everyday Chemistry of Cooking“ explores the chemistry behind the recipes you follow every day.…

Continue ReadingBook Review: CULINARY REACTIONS
  • Post author:GASTRO_IC® Research center
  • Post published:May 21, 2020
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