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production methods
* At operating temperatures around -22F/-30°C the hourly production may drop by more than 50%
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Module: Ice Pop with Filling 12 Cavities production methodsIn Ice Pop with Filling module you will learn step by step of filling ice pops using condensde milk, chocolate with hazelnut, dulce de leche, variegate, frozen filling, chocolate filling and other techniques to work with different viscosities. Book content This book contains the following recipes: Strawberry with Condensed Milk Filling Mint with Chocolate with Hazelnut Filling Chocolate with Dulce de Leche Filling Vanilla with Variegate Filling
