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Frozen Desserts

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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and ...

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    • Title: Frozen Desserts by The Culinary Institute Of America (Cia)
    • Publisher: Wiley Global Education US
    • Print ISBN: 9780470118665, 0470118660
    • eText ISBN: 9781118692677
    • Edition: 2008
    • Format: PDF eBook

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