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 chocolates y caramelos. INGREDIENTES CHOCOLATE: 2 planillas de transfer para chocolate. 500gr chocolate alpezzi semiamargo. Diurex, regla. 1 esp á tula codada para reposter í a. 2 pliegos de papel estrella. 1 c ú ter nuevo. Tijeras. INGREDIENTES CARAMELO: 250gr az ú car blanca refinada (no az ú car glass). 2 tubos de ensayo. 1 pliego de papel estrella. 3 colorante vegetal l í quido. 250gr glucosa para reposter í a. Palitos de pl á stico para paletas. Chile piqu í n. Esencia sabor grosella. 5 hojas de polipapel. PROCDIMIENTO: Chocolate: 1.Derretir chocolate a ba ñ o mar í a. 2.Recortar y copiar en el papel transfer. 3.A ñ adir chocolate al papel y dejar secar. Desmoldar los chocolates. 4.Hacer tiras, aros, gotas con el resto del papel transfer. Caramelos: 1.Derretir az ú car blanca en un sart é n, a ñ adir la glucosa y el colorante, esperar un poco hasta observar que es el á stica la consistencia. 2.Tomar tubos de ensayo y formar resortes. 3.Dejar 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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