good. let us proceed. one of the big problems is that different ingredients change your tempering temperatures in different ways. the more cocoa butter you have, the higher you will be able to take your chocolate. similarly, the more sugar you have, the cooler you need to keep your chocolate. have a...
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and rubber. indeed, owing to its fertile land, the west african country has established itself as a major exporter of a wide range of raw agricultural products. at the same time, the government aims to... read article articles & analysis | how côte d'ivoire is making cocoa sustainable from the report...
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yet addressed it. the fda remains concerned about troponin laboratory tests that have not addressed the risk of biotin interference. the fda has posted a webpage on biotin interference with troponin lab tests - assays subject to biotin interference to notify the public about troponin assays where the...
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