Produkty dla krem sorionowy (6)
Mąka do croissantów
W: 320 - 330. Patent flour obtained from selected italian, european and north american wheats.
Suitable to produce doughs that require to be laminated, folded and rolled. Ideal to obtain layered, flaky and voluminous products. Recommended for brioches and croissants.
Wypełnienie Scrub
Riempimento Scrub
- Lotto Inkjet (scadenza)
- Miscelazione
- Riempimento vaso
- Confezionamento
