475 COPERTURA BIANCA [WHITE CHOCOLATE COATING]- paste preparation 4χ3 kg
735 COPERTURA CIOCCO-LATTE [MILK CHOCOLATE COATING] - paste preparation 2 χ 5 kg
734 COPERTURA CIOCCO – NERO [ΣΟΚΟΛΑΤΑΥΓΕΙΑΣ] - paste preparation 2 χ 5 kg
369 COPERTURA PANORMUS [EXTRA CHOCOLATE COATING] - paste preparation 2 χ 5,5 kg
489 NOCCIOLA [HAZELNUT] - paste preparation 4χ3 kg
476 PISTACCHIO [PISTACHIO] - paste preparation 4χ3 kg
ICINGS – MIRROR
165 GELATINGLASSE (Transparent Mirror glaze) - paste preparation 4 x 3 kg
Thermostable gelatine. Does not harden in freezer. Can also be diluted with 30% water for fresh pastry. Also used to make decorations, sugar etc..
268 BIANCOGLASS (White chocolate glaze) - paste preparation 4 x 3 kg
White chocolate paste preparation used to give a mirror glaze to cakes, biscotti, semifreddos and other patisserie products. For the best use, heat the biancoglass in the microwave oven,
wait for the right fluidity and spread on the product made.
267 CIOCCOGLASS (Chocolate glaze) - paste preparation 4 x 3 kg
A new product for fine pastry and gelato preparations. It is a chocolate paste used to give
a mirror glaze to cakes and semifreddos. Ideal for gelato too because the chocolate layer remains soft and shiny with the good flavour of the chocolate. For the best use, heat the cioccoglass in the microwave oven, wait for the right fluidity and spread on the product made
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