Pralinosa F
CHF 20.00*
The classic - coveted praline crème since 1937. To fill pralines, pastries and confectioneries, etc. For dressing: whip at 22 - 24°C. To dissolve: Melt to 28 - 32°C.
Content: 1 Kilo
Pralinosa W
CHF 19.90*
The classic - coveted praline crème since 1937. To fill pralines, pastries and confectioneries, etc.
Content: 1 Kilo
Choco-Pain-Praliné
CHF 16.10*
Backe stable filling hazelnut for Pain au Chocolat praline. Milk chocolate filling with hazelnuts for efficient production of chocolate- filled rolls, chocolate croissants and other pastry products with a chocolate filling, etc.
Content: 1 Kilo
