Praline decoration kit 4 texture 32 sheets Dim. 400 x 250 mm

Praline decoration kit 4 texture 32 sheets Dim. 400 x 250 mm

Put the frame on SPV pad. Spread uniformly the charlotte biscuit. Place the comb on its frame between the guides and draw towards you. Comb size: 705x110 mm Frame size: 570x370x10 mm

Ephemeral, light and organic shapes. Detailed textures and outstanding details. A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity. Silicone mould 300x200 mm Indent: max 67,5x60,5x2 h mm Indent volume: ~ 2 Number of indents: 8

Ephemeral, light and organic shapes. Detailed textures and outstanding details. A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity. Silicone mould 300x175 mm Indent: max 105,5x21x16 h mm Indent volume: ~ 15 Number of indents: 15

Pavoni PX074 Round Mini Quenelle Tonda 3D 100 Indents / พิมพ์ซิลิโคน

Ephemeral, light and organic shapes. Detailed textures and outstanding details. A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity. Silicone mould 300x175 mm Indent: max Ø45x37,5 h mm Indent volume: ~ 46 Number of indents: 15

Mould size DIM. 275 x 135 mm 21 pcs for mould Chocolate size mm 40 x 18 x 16 h Chocolate volume +/-10 gr design together with Antonio Bachour

Mould dim. 400 x 300 mm 20 indents - dim. Ø 60 x h 35 mm vol. 65 ml It can be combined with XF7020 The CÉDRIC GROLEt for Pavoni line proposes, for each of the 3 subjects - lemon, hazelnut and chestnuts - a kit of silicone moulds able to realize different types of creations: - 20 fingerprint silicone mould for the creation of mono-tart - 8 fingerprint silicone double mould for the realization of 3D single portions able to reproduce each subject in its entirety - silicone mould for cakes. Each silicone mould has been studied with small variations, small details that will give the finished product a wholly original, authentic and real feature. Discover the CÉDRIC GROLET for Pavoni line. Cédric Grolet was elected "The World’’s Best Pastry Chef 2018".