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A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants ----want to learn this...
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Viennoiserie is the 'bridge' between pâtisserie and French bread. These goods are typically made with white flour and active yeast cultures, which cau
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Diploma in patisserie arts new batch start from 1st of May registration is open now. Form : https://forms.gle/DNFoUf1m2QPbJRDq5Contact : +91 9687587
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Maestro in baking new batch start from 15th of May. If you want more details. Please contact +91 9687587879 us.#mtac #baking #bradproducts #tart& pie
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Bakery and confectionery is a field in which applicants must produce and serve bakery products. Candidates are also taught about baking, roasting, ref
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Maestro in baking duration is 1.5 month. We are teaching all type of bread products, tart& pie, puf pastry, cookies, travel cakes, cheese cake, etc.
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Maestro in baking duration is 1.5 month. We are teaching all type of bread products, tart& pie, puf pastry, cookies, travel cakes, cheese cake, etc.
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We are teaching all bakery product & French patisserie product in Diploma in patisserie arts. If you want further details contact +91 9687587879 us.#
...Bakery and confectionery is a field in which applicants must produce and serve bakery products. Candidates are also taught about baking, roasting, ref
...