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!
Página 1 TRANSFERENCIA DE CHOCOLATE Y CARAMELOS Ingredientes: Transferencia de chocolate 2 Planillas de transfer para chocolate. 500 Gr. Chocolate alpezzi semiamargo. 1 Espátula codada para repostería. 2 Pliegos de papel estrella. 1 Cúter. Diurex, regla Tijeras. Caramelos 250 Gr. Azúcar blanca refinada. 2 Tubos de ensayo. 1Pliego de papel estrella. 3 Colorantes vegetales líquidos. 250 Gr. Glucosa para repostería. Chile piquín. Palitos de plástico para paleta. Esencia sabor grosella. 5 Hojas de polipapel. PROCEDIMIENTO Transferencia de chocolate 1.Derretir chocolate a baño maría. 2.Recortar y copiar en el papel transfer. 3.Añadir chocolate al papel y dejar secar. Dejar secar 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 colorante, esperar un poco hasta observar que es elástica la consistencia. 2. Tomar tubos de ensayo y formar resortes. 3. Dejar secar sobre el 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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