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El Arte de las Mermeladas, Confituras y Untables de Fruta para Pastelería
Un análisis técnico y detallado de cómo la fruta, el azúcar, la pectina y la acidez definen la estructura, el sabor en mermeladas, confituras, jaleas…
Dec 18, 2025
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Alejandro Luna
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The Craft of Jams, Confiture and Pastry-Ready Fruit Spreads
A detailed, technical look at how fruit, sugar, pectin and acidity shape structure, flavour and set across jams, confiture, jellies, marmalades…
Nov 24, 2025
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Alejandro Luna
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Pastas, Cremas y Salsas de Frutos Secos
Comprender la composición, el proceso y el oficio en las pastas de frutos secos modernas.
Nov 5, 2025
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Alejandro Luna
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Nut Spreads, Butters, Creams & Confectionery Sauces
Understanding composition, process, and craft in modern nut-based spreads.
Nov 2, 2025
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Alejandro Luna
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Natas, Curds y Rellenos a Base de Huevo: Una Guía Completa
Técnicas, proporciones y la ciencia detrás de las cremas y natillas a base de huevo
Oct 31, 2025
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Alejandro Luna
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Custards, Curds, and Egg-Based Fillings: The Complete Guide
Techniques, Ratios, and the Science Behind Custards, Curds, and Egg-Based Fillings
Oct 4, 2025
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Alejandro Luna
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Girando el Tambor: La Perspectiva de un Artesano sobre las Confiterías Recubiertas
Una exploración profunda del oficio, la ciencia y el arte detrás del recubrimiento artesanal — desde los dragées centenarios hasta las modernas…
Sep 4, 2025
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Alejandro Luna
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Turning the Drum: An Artisan’s Perspective on Panned Confections
An in-depth exploration of the craft, science, and artistry behind artisan panning — from centuries-old dragees to modern chocolate-coated creations.
Aug 29, 2025
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Alejandro Luna
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