Chocolate Sugar Confectioner Pastry Chef Shop Books Courses Isomalt - sweetart

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Sub-Total: 611.00€

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1 x	Isomalt sugar pearls (5 kg)
1 x	Callebaut bitter couverture 2.5 kg Callet, 53, 8 5 Cacao
1 x	Chocolate colour, edible 4 piece (blue, red, yellow, green)
1 x	Food lacquer, edible (400 ml.)
1 x	Ice spray (Aerosole) 450 g
1 x	Callebaut milk couverture 2.5 kg Callet
1 x	White food colour edible (125 gr.)
1 x	Isomalt sugar pearls (10 kg)
1 x	Isomalt sugar pearls (2.5 kg)
1 x	Callebaut white couverture 2.5 kg Callet
1 x	Isomalt sugar pearls (25 kg)
1 x	Sugar colour, edible, (8 x 50 gr.)
1 x	Passion fruit powder, freezer dried (250 g)
1 x	Raspberry powder, freezer dried (250 g) E
1 x	Glucose, 2.5 kg
1 x	Dark Truffle Shell
1 x	Black current powder, freezer dried (250 g)
1 x	White Truffle Shell
1 x	Whole Milk Truffle Shell
1 x	Gold hearts (3 mm, ca. 6000 pcs., edible 22 carat)

611.00€

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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