| Addensatutto |
|
Cold-process thickening for ricotta cheese and liquids in general |
B22 |
4 |
1.5 kg |
| Artico |
|
Professional gelatine substitute nucleus. |
B07 |
2 |
2 kg |
| Cremassoluta |
|
Complete base for negative temperatures semifreddo desserts. |
B08 |
6 |
2 kg |
| Cremamisù |
|
Delicious mousse for custard. |
B02 |
8 |
1.6 kg |
| Biancoveg |
|
Complete base for Vegan semifreddos. |
B24 |
2 |
6 kg |
| Cremousse |
|
Complete base for a creamy semifreddo and "innesto". |
B03 |
8 |
1.5 kg |
| Frozen |
|
Complete base for semifreddos, direct whip. |
B23 |
1 |
6 kg |
| Innestofacile |
|
This dry base will allow you to make the "innesto" for semifreddos and mousse. |
B11 |
2 |
2 kg |
| Mascarponemisù |
|
Dry base for a soft mascarpone mousse. |
B04 |
8 |
1.5 kg |
| Mousseart |
|
Complete base for positive temperature mousse. |
B09 |
6 |
2 kg |
| Philamisù |
|
Dry base for cheesecake mousse. |
B05 |
8 |
1.5 kg |
| Ricottamisù |
|
Complete base for a delicious whipped ricotta. |
B01 |
4 |
2 kg |
| Supersemifreddo |
|
Complete base for semifreddos and mousse. |
B10 |
6 |
2 kg |
