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Robe Pistache 5kg – Pistachio preparation for confectionery decoration

Bain marie melting glaze: Robe Pistache – Pistachio 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

 

 

 

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