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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Calculation of the mass fraction of sugar and fat: No. 123 (4) with crème brulee filling Ready candy
calculations, forms, documents:
- Consolidated recipe No. 123 (4) with crème brulee filling
- Technological map No. 123 (4) with crème brulee filling
- Energy value No. 123 (4) with crème brulee filling
- Mass fraction of sugar and fat No. 123 (4) with crème brulee filling
- Nutritional value No. 123 (4) with crème brulee filling
- Constructor ganache No. 123 (4) with crème brulee filling
- The cost of raw materials for No. 123 (4) with crème brulee filling
- Homemade recipe No. 123 (4) with crème brulee filling
- Technology instruction No. 123 (4) with crème brulee filling
- Recipe No. 123 (4) with crème brulee filling
- Technical and technological map No. 123 (4) with crème brulee filling