$85.00
⧽ Making applesauce
⧽ Recipes with reduced sugar content
⧽ Classic cooking technology
⧽ Marshmallow without pectin
⧽ Custard technology for marshmallows with berry puree
⧽ Features of cooking marshmallows with citrus
⧽ Mixed technology
⧽ Aromatization of marshmallows with herbs, coffee, spices
⧽ Dyes for marshmallows
⧽ Zephyr in silicone molds
⧽ Chocolate tempering and glazing
⧽ Bird’s milk with fruit and berry flavor
