Peter Greweling, Culinary Institute of America

Deposit

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
To place a quantity of a material for confectionery centers in a form or shape where it will set. Artisan confectioners may deposit centers using a piping bag, a fondant funnel, or by spreading into a frame.

© 2007 All rights reserved. Published by Wiley.