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Pulses: Bakery and Snack Product Development Course (a free educational course hosted by the USA Dry Peas & Lentil Council)

USA Dry Pea and Lentil Council. Pulses: Bakery and Snack Product Development Course. Discover the Versatility of Dry Peas, Lentils and Chickpeas as Value-Added Ingredients. Bakery and Snack Product Development Course. September 11-13, 2015. Culinary Institue of America in Hyde Park, NY. Join the USA Dry Pea and Lentil Council. And the Northern Pulse Growers Association. Confirm your attendance by July 17. Fill out our application form today to attend.

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USA Dry Pea and Lentil Council. Pulses: Bakery and Snack Product Development Course. Discover the Versatility of Dry Peas, Lentils and Chickpeas as Value-Added Ingredients. Bakery and Snack Product Development Course. September 11-13, 2015. Culinary Institue of America in Hyde Park, NY. Join the USA Dry Pea and Lentil Council. And the Northern Pulse Growers Association. Confirm your attendance by July 17. Fill out our application form today to attend.
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Pulses: Bakery and Snack Product Development Course (a free educational course hosted by the USA Dry Peas &amp; Lentil Council) | pealentilculinarycourse.com Reviews

https://pealentilculinarycourse.com

USA Dry Pea and Lentil Council. Pulses: Bakery and Snack Product Development Course. Discover the Versatility of Dry Peas, Lentils and Chickpeas as Value-Added Ingredients. Bakery and Snack Product Development Course. September 11-13, 2015. Culinary Institue of America in Hyde Park, NY. Join the USA Dry Pea and Lentil Council. And the Northern Pulse Growers Association. Confirm your attendance by July 17. Fill out our application form today to attend.

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Attendance Application - Pulses: Bakery and Snack Product Development Course

http://www.pealentilculinarycourse.com/application

USA Dry Pea and Lentil Council. If you are interested in attending the free educational event "Pulses: Bakery and Snack Product Development Course," please complete the below application form. You will receive a confirmation email after submitting the appilcation. Registration closes July 17, 2015. Number, Suite, etc. R&D, Test Kitchen Chef. Director of Research/Technical Director. Were these items specifically designed to be gluten-free? Please list the products or menu items. Which types of items?

2

Event Details - Pulses: Bakery and Snack Product Development Course

http://www.pealentilculinarycourse.com/event

USA Dry Pea and Lentil Council. A free educational course hosted by the USA Dry Pea and Lentil Council and the Northern Pulse Growers Association. Our speakers include a group of highly informed and respected experts on these topics. Please note all speakers and schedule are subject to change. Richard J. Coppedge, Jr., CMB. Chef Coppedge is the author of Gluten-Free Baking with The Culinary Institute of America (Adams Media, 2008). He also helped develop and provide content for the CIA’s bread baking...

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Pulses: Bakery and Snack Product Development Course (a free educational course hosted by the USA Dry Peas &amp; Lentil Council)

USA Dry Pea and Lentil Council. Pulses: Bakery and Snack Product Development Course. Discover the Versatility of Dry Peas, Lentils and Chickpeas as Value-Added Ingredients. Bakery and Snack Product Development Course. September 11-13, 2015. Culinary Institue of America in Hyde Park, NY. Join the USA Dry Pea and Lentil Council. And the Northern Pulse Growers Association. Confirm your attendance by July 17. Fill out our application form today to attend.

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