Webinar on heat-resistant chocolate

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Webinar on heat-resistant chocolate

机译：耐热巧克力网络研讨会

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PMCA will host its first webinar December 10. The topic is Heat-resistant Chocolate: Where we have been and where we are going. Presenters Nigel Sanders and Ed Wilson will moderate online discussion including these questions: Why is heat resistance important? What do I need to know before altering chocolate? What are the practical processing considerations beyond simple theory?

机译：PMCA将于12月10日举行首次网络研讨会。主题是耐热巧克力：我们去过的地方和要去的地方。演讲者Nigel Sanders和Ed Wilson将主持包括以下问题的在线讨论：为什么耐热性很重要？换巧克力之前我需要了解什么？除了简单的理论之外，还有哪些实际的处理注意事项？

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《The manufacturing confectioner》 |2014年第11期|8-8|共1页
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Webinar on heat-resistant chocolate

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