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which leads to the addition of citric or tartaric acid
right or left handed use
Yellow pectin is a gelling agent for jellied fruits and gelified sweets
TV and pastry or chocolate classes
Mini Intreccio guarantees flawless results not only in the semifreddo and mousse version
Rettangolo a strisce - MA1082 New Arrival which leads to the additionExpertly crafted in Italy by Martellato, the Rettangolo a strisce MA1082 chocolate mould creates stunning rectangular pralines with a unique wavy top. The high quality mould guarantees a smooth surface, ensuring a glossy finish for your chocolates. Elevate your game with this must have tool.
