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TEXTURAS
Spherification
Gelification
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LYO·SABORES
INGENIOS
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ELABORATIONS
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Crumiel handkerchiefs.
Crutomat crumbs.
Fizzy Lyoraspberry rock.
Walnut polvoron biscuit.
Crunchy batter.
Application on honey meringue.
Caramelising a foie-gras terrine.
Crumiel application and direct use.
Crutomat sablée.
Aplication of Yopol as velvet.
Yoghurt microbiscuit.
Azuleta curd.
Dry Azuleta meringue.
Sparky bonbon.
Lacquered walnuts in manitol.
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