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Thursday, 09 September 2010

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Products

Colatta Stick Compound.

Chocolate is shaped stick (rod) made specifically for the purposes of bakery, pastry products in particular. Can be applied as a filling croissants, bread stuffing, brown Molen, stuffing pastries / cookies (baked stable), toppings / sprinkles: muffins, brownies, cakes, also used for industrial frozen dough (Danish pastry): croissants. For Hotel, Resto and Cafe Packaging. Available Packages 1,2 Kg.

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Event in cooperation with the Association of bakery holds seminars on materials and equipment Bakery. This event explores more about chocolate. how do I melt chocolate? issues surrounding the chocolate and others. This event was followed by many chef of the bakery in a few stores who want to know more about chocolate.

A passionate kiss is sure to make the heart melt. But it is no comparison to the sensation of chocolate melting on the tongue, a study has discovered. Young volunteers\' hearts and heads were hooked up to electrodes and asked to taste pieces of dark cho