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	<title>CakeFever.com &#187; Ingredients Insight</title>
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	<description>Newbie in the Kitchen &#124; Cake Recipes, Tips and Guide for Baking-Beginners</description>
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		<title>Mengenal Whipping Cream</title>
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		<comments>http://www.cakefever.com/mengenal-whipping-cream/#comments</comments>
		<pubDate>Tue, 04 Oct 2011 10:09:43 +0000</pubDate>
		<dc:creator>cakefever</dc:creator>
				<category><![CDATA[Ingredients Insight]]></category>
		<category><![CDATA[Ingredients]]></category>
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		<description><![CDATA[Untuk keperluan mendekor, krim kental non dairy lebih kokoh dan tahan lama di suhu ruang. Krim kental dairy lebih cepat mencair di suhu ruang, namun rasanya lebih enak. Jadi untuk keperluan rasa, aku biasanya menggunakan krim kental yang cair, tapi untuk filling dan dekor aku pakai yang bubuk. <p><strong>Lanjut Baca, klik <a href="http://www.cakefever.com/mengenal-whipping-cream/">Mengenal Whipping Cream</a></STRONG></p>]]></description>
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		<title>Mengenal jenis keju</title>
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		<pubDate>Tue, 22 Mar 2011 02:05:19 +0000</pubDate>
		<dc:creator>cakefever</dc:creator>
				<category><![CDATA[Ingredients Insight]]></category>
		<category><![CDATA[cheese]]></category>

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		<description><![CDATA[Di hari pertama aku mengikuti kursus membuat Cheese Cake, barulah aku tahu bahwa ternyata keju itu ada beraneka ragam jenisnya. Namun secara garis besar, ada dua jenis keju yaitu tipe soft cheese dan hard cheese. <p><strong>Lanjut Baca, klik <a href="http://www.cakefever.com/mengenal-jenis-keju/">Mengenal jenis keju</a></STRONG></p>]]></description>
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		<title>Cita rasa Cooking Chocolate</title>
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		<pubDate>Wed, 09 Feb 2011 23:08:00 +0000</pubDate>
		<dc:creator>cakefever</dc:creator>
				<category><![CDATA[Ingredients Insight]]></category>
		<category><![CDATA[chocolate]]></category>
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		<description><![CDATA[Di pasaran terdapat beberapa citarasa cooking chocolate, yaitu coklat batangan yang biasa digunakan dalam membuat dan menghias kue. <p><strong>Lanjut Baca, klik <a href="http://www.cakefever.com/cita-rasa-cooking-chocolate/">Cita rasa Cooking Chocolate</a></STRONG></p>]]></description>
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		<title>Mengenal Coklat</title>
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		<pubDate>Mon, 17 Jan 2011 20:49:35 +0000</pubDate>
		<dc:creator>cakefever</dc:creator>
				<category><![CDATA[Ingredients Insight]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Ingredients]]></category>

		<guid isPermaLink="false">http://cakefever.com/?p=1116</guid>
		<description><![CDATA[Coklat kualitas premium mengandung lebih banyak cocoa liquor atau sari biji kakao yang berbentuk pasta (cairan berwarna coklat pekat), cocoa butter dan cocoa solid. Makin tinggi kandungan cocoa liquor maka makin terasa sensasi pahit dari coklat tersebut. Coklat dengan kualitas premium memiliki ciri-ciri sebagai berikut. <p><strong>Lanjut Baca, klik <a href="http://www.cakefever.com/mengenal-coklat-couverture-compound/">Mengenal Coklat</a></STRONG></p>]]></description>
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