Peter Greweling, Culinary Institute of America

Upgraded Food Processor

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
Larger, more powerful processors, called “Stephan Machines” some with vacuum pumps, are helpful when making large quantities of high-quality marzipan and gianduja and emulsifying ganache.

© 2013 All rights reserved. Published by Wiley.