Introduction to Shelf Life

Join Andrew Thwaite as he explains the factors which determine shelf life, formulation of ganache and other centres, various sugars and their uses, use of fats and alcohol, fresh ingredients and much more, this class will really help you master your shelf-life issues.

Includes lunch and refreshments, course notes and recipes.

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 8 April, 2024
 10:00 am – 5:00 pm
 1 Day
 £175 per person
Subject: Introduction to Shelf Life

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