Chocolate Sugar Confectioner Pastry Chef Shop Books Courses Isomalt - sweetart

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	Date Added: Thursday 15 April, 2004

	Silpat-baking (530 x 325 x 1mm) Gastronorm Date Added: Tuesday 13 April, 2004 Price: 18.00€

	Sugerscale 0 Grad - 50 Grad Date Added: Tuesday 13 April, 2004 Price: 10.00€

	Noncontact thermometer for Chocolate and Sugar interchangable Date Added: Tuesday 13 April, 2004 Price: 110.00€

	Digital Chocolate and Sugarthermomether Date Added: Tuesday 13 April, 2004 Price: 26.00€

	Ice-cream specialty book Date Added: Tuesday 06 January, 2004 Price: 66.00€

	Fantastic Theme Cakes Date Added: Tuesday 06 January, 2004 Price: 76.00€

	Muerner One Date Added: Tuesday 06 January, 2004 Price: 48.00€

	Simply Chocolate by Robert Date Added: Tuesday 06 January, 2004 Price: 49.00€

	Cocoa butter powder 0,6 kg (substitute for gelatine) Date Added: Tuesday 06 January, 2004 Price: 12.00€

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3 x	Callebaut edel bitter couverture 2.5 kg Callet, 70,4 % Cacao
1 x	Easyflow Polisher
1 x	Hippenmould, Leaf, (5 sizes)
1 x	Aluminiumbars 20 x 2 mm
1 x	Praline mould diamond
1 x	Praline mould Chocolate bar square

173.00€

Bestsellers

01.	Ice spray (Aerosole) 450 g
02.	Black current powder, freezer dried (250 g)
03.	Callebaut bitter couverture 2.5 kg Callet, 53, 8 5 Cacao
04.	Dessert ART by Robert Oppeneder
05.	Silpat baking mat (280 x 380 x l mm)

Recommendation

Culinary book - 7
74.00€
incl. 7% tax
excl. shippingcost

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