Robe Noire 5 kg – Cocoa-Based Preparation for Confectionery Decoration

Bain marie melting glaze: Robe Noire – Cocoa-Based Preparation for Confectionery Decoration

1. Used hot
2. Heats to a temperature of 40°-45°
3. Self-leveling, with good fluidity
4. After cooling it remains hard and is not sticky