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- Main ingredients of the cheesecake and its functionality.
- Techniques applied in the cheesecake and its theoretical foundations.
- Coagulation temperature of the eggs, gelatinization of starches, low cooking and its incidences in the final texture.
- Duration and conservation of the cheesecake.
- Basic theory of emulsions , definition, behavior and aspects of the technique.
- Basic theory of chocolate, origin, molecular behavior explained in an easy way, tempering and elaboration of decorations.
