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General
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Teacher Feature: Mark Soliday
The Function of Wheat Flour in Pastry and Baking
Salute to the Savory Underground
Note-Worthy
Temper, Temper by Dennis Teets
Chocolate Tempering: Controlling Beta Crystal Growth and Maintenance of Useable Flow Properties of Nucleated Chocolate
How To Be a Successful Cottage Baker
Teacher Feature: Charles Niedermyer
Curating Your Cocoa Powder
Practical and Affordable Marketing for Cottage Bakers
Chocolate Tempering: Using a Water Based Heat Sink for the Remove of Sensible Heat
Standing Out with Your Story
Teacher Feature: Kathryn Gordon
Channeling Your Passion into Success: What are the Best Sales Channels for Cottage Food Operators?
Chocolate Tempering: Beyond the Purple Haze
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Teacher Feature: Mark Soliday
The Function of Wheat Flour in Pastry and Baking
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