Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
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Cast Cream<br />
• Re-heat<strong>in</strong>g the base fondant to deposit<strong>in</strong>g<br />
temperature → 70 ~ 77°C<br />
• Add<strong>in</strong>g bob syrup to adjust viscosity<br />
suitable for deposit<strong>in</strong>g.<br />
• Mix<strong>in</strong>g frappe, flavor and color.<br />
• Deposit <strong>in</strong>to starch or starchless mold.<br />
• Leav<strong>in</strong>g to cool and set, prior to<br />
demold<strong>in</strong>g.<br />
<strong>Resident</strong> <strong>Course</strong> <strong>in</strong> <strong>Confectionery</strong> <strong>Technology</strong>
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