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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-SE_REG_12-S_DEMO24@acfchefs.org
DTSTAMP:20120126T145650Z
DTSTART:20120222T080000
DTEND:20120222T090000
SUMMARY:ACF Working With Glucose
LOCATION:Winston-Salem Marriott, Winston Salem, NC
DESCRIPTION:This presentation will compare the use of powdered and liquid glucose for sugar decorations and sugar cookery. Simple sugar décor using liquid glucose for desserts and savory applications will be addressed. Pulled and cast sugar formulas using powdered glucose will show shelf life, cost control and handling characteristics, compared to liquid glucose formulas and isomalt. \n Presented by: Charles deVries, CEPC, Culinary Instructor, Asheville-Buncombe Technical Community College \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on May 20, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=SE_REG_12 for updates.
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