Peter Greweling, Culinary Institute of America

Rework

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
The scraps from a batch of confectionery that cannot be sold. A certain amount of rework can be incorporated into many confectionery batches to recoup the loss from the scrap.

© 2007 All rights reserved. Published by Wiley.