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Boulangerie Patissierie Viennoiserie Gaufres Macaroons Millefeuille Tarts Chocolates Gelato MAISON DE QUALITE FONDEE 2009

Friday, May 21, 2010

Bakery Science and Chemistry in Dough system

Wholemeal, Low Fat, Egg-less, Butter Muffins. Croissant and Bun development. Sesame Bagels.















Posted by Lloyd at 9:34 PM No comments:

Sunday, May 16, 2010

Gelatos & Ice Cream: Japanese Rouge Melon, Jap Pink Peach, Madagascar Vanilla, Hazelnut, Ice Cake, Vanilla Pod Souffle, Dragon Fruit Sorbet










Posted by Lloyd at 8:16 AM No comments:
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Lloyd
Lloyd has a BSc. in Finance & Accounting from Salford University, UK and holds a Professional Diploma in Baking Arts & Science from American Institute of Baking. He has also completed the official advanced diploma in chocolatier at L'Ecole Valrhona Tokyo, specialising in producing Chocolat Bonbons. He has trained in Belgium on Liege waffles and has researched on waffles extensively through his travels and achieved the advanced skills and recipe, production methods, equipments and supplies. Lloyd can be reached at lloydang@gmail.com, Facebook, Instagram, Twitter.
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