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Callebaut edel bitter couverture 2.5 kg Callet, 70,4 % Cacao
22.00€

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Sub-Total: 4,058.01€

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3 x	Chocolate colour, edible 4 piece (blue, red, yellow, green)
1 x	Daisy Cutters (8-pieces)
1 x	Dessert - Shape (for 5 Dessert)
1 x	Callebaut milk couverture 2.5 kg Callet
1 x	Spiritus burner with wick
2 x	Sugar thermometer
3 x	Sugar colour, edible, (8 x 50 gr.)
4 x	Ice spray (Aerosole) 450 g
1 x	Isomalt sugar pearls (25 kg)
3 x	Silpat baking mat (280 x 380 x l mm)
1 x	Five Petal Flower Cutter round (3-pieces)
1 x	palett knife small, straight
1 x	Aluminium leaf stamp
2 x	Callebaut white couverture 2.5 kg Callet
1 x	Three Petal Flower Cutter (1-piece)
1 x	Dessert-Extractor
1 x	Sugar kit with tools
1 x	Sugar drawing gloves
1 x	Five Petal Flower Cutter pointed (3-pieces)
2 x	Bulb for heating lamp (375 watt)
2 x	Blowing tool (2-pieces)
2 x	Weaving board for sugar and chocolate
3 x	Food lacquer, edible (400 ml.)
3 x	Silpat baking mat (400x600x1mm)
1 x	Petits Fours-Shape (for 16 Petits Fours)
2 x	Isomalt sugar pearls (10 kg)
1 x	Butterfly 4-pieces
2 x	Rubber mat without motif (400x500x6 mm)
1 x	Comb for wood design (15 cm)
1 x	Orchid Cutter (4-pieces)
2 x	Isomalt sugar pearls (2.5 kg)
1 x	Tataric Acid (50 ml.) with pipette
1 x	Plastic board (25 mm width)
1 x	Dessert ART by Robert Oppeneder
1 x	Sugar heating lamp without 375 watt bulb
3 x	Callebaut bitter couverture 2.5 kg Callet, 53, 8 5 Cacao
1 x	Oak Leaf Cutters (4-pieces)
1 x	Grills for bisquit
1 x	Japanese maple Leaf Cutters (3-pieces)
1 x	Ivy Leaf Cutters (4-pieces)
1 x	Wick for spiritus burner
1 x	Plastic board (40 mm width)
1 x	White Truffle Shell
3 x	Digital Chocolate and Sugarthermomether
1 x	Kreative Kompositionen
1 x	Cocoa beans, ground, roasted 1 kg
1 x	Black current powder, freezer dried (250 g)
1 x	Whole Milk Truffle Shell
1 x	Silicon mould heart 3 pieces
1 x	palett knife small, angulate
1 x	Glucose, 2.5 kg
1 x	Silicon mats motive leaf relief
1 x	Dark Truffle Shell
1 x	Fantastic Theme Cakes
2 x	Silicon rubber with hardener
1 x	Cocoa butter powder 0,6 kg (substitute for gelatine)
2 x	Sugerscale 0 Grad - 50 Grad
3 x	Silpat-baking (530 x 325 x 1mm) Gastronorm
1 x	Silicon mats motive moon landscape
1 x	Sweet Gold 1
1 x	Passion fruit powder, freezer dried (250 g)
2 x	Torch (shippment without fuel)
1 x	Silicon mould square 3 pieces
2 x	Airbrush – Gun
1 x	Alpine Wellness Küche
1 x	Simply Chocolate by Robert
1 x	Silicon mould rectangle 3 pieces
1 x	Féerie en Sucre d'Art. The Magic of Sugar Art by Stéphane Klein
1 x	Ice-cream specialty book
1 x	Culinary book - 7
1 x	Perfect Pralines
1 x	Marzipan Art
1 x	Silicon mould round 3 pieces
1 x	Raspberry powder, freezer dried (250 g) E
1 x	White food colour edible (125 gr.)

4,058.01€

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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