Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
From magazines to catalogs or private internal documents, you can make any page-flip publication look stunning with Flipsnack.
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Pre-made templates to create stunning publications in minutes
Here are eight reasons why you should consider choosing interactive, digital flipbooks instead of boring and static PDFs. Check them out!
“Transferencia de Chocolate y Caramelos” Práctica 10 Ingredientes: Transferencias en choclotes: Caramelos: 2 plantillas de transfer para chocolate. 250 gr. Azúcar blanca refinada. 500 gr. Chocolate alpezzi semiamargo. 2 tubos de ensayo. Diurex, regla. 1 Pliego de papel estrella. 1 Espátula codada para repostería 3 Colorantes vegetal líquidos. 2 Pliegos de papel estrella. 250 gr. Glucosa para repostería. 2 Pliegos de papel estrella. Palitos de plástico para paletas. 1 Cúter nuevo. Chile Piquín. Tijeras. Esencia sabor grosella. 5 Hojas de polipapel. Procedimiento: Transferencias en chocolate: 1° Derretir chocolate a baño María. 2° Recortar y copiar en el papel transfer. 3° Añadir chocolate al papel y dejar secar. Desmoldar los chocolates. 4° Hacer tiras, aros, gotas con el resto del papel transfer. Caramelos: 1° Derretir azúcar blanca en un sartén, añadir la glucosa y el chocolate, esperar un poco hasta observar que este elastica la consistencia. 2° Tomar tubos de ensayos y formar espirales. 3° Dejar secar secar sobre papel estrella. 4° Hacer decoraciones directamente sobre el papel estrella. 5° Agregar esencia al caramelo y con ayuda de palitos y polipapel hacer cachetadas.
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