Go to homepage
Filter
Mascarponosa
Mascarponosa
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Details
Praline Paste 1:1
Praline Paste 1:1
To create pralines/chocolates, specialities, confectionaries, tortes, pastries and ice creams.
Details
Frambonosa
Frambonosa
Use as a filling for pralines and specialties, as a glaze for desserts or to flavour creams.
Details
Praline Paste 1:1
Praline Paste 1:1
To create pralines/chocolates, specialities, confectionaries, tortes, pastries and ice creams.
Details
Mangonosa
Mangonosa
Use as a filling for pralines and specialties, as a glaze for desserts or to flavour creams.
Details
Pistachiosa F
Pistachiosa F
For pralines Pastries to fill pastries, cakes and desserts.
Details
Pralinosa Intenso
Pralinosa Intenso
As a filling for pralines, petits fours, pastries, gateaux and desserts.
Details
Praline Croquantine
Praline Croquantine
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Details
Pralinosa F
Pralinosa F
To decorate: whisk at 22 - 24°C / 71 - 75°F. To melt: heat up to 28 - 32°C / 82 - 89°F.
Details
Almonosa F
Almonosa F
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Details
Cappuccino
Cappuccino
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Details
Pralinosa F
Pralinosa F
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Details
This website uses cookies to ensure the best experience possible. More information...