|
In an extremely straightforward manner you can make
genuine high-quality pralines that are easy to personalize with their
presentation in their recipes, which are fast to make. Unlike the
traditional method of making pralines with ganache, where the shelf
life is limited to 10-15 days, with the PreGel method the shelf life
is of many months, making it possible to have a large production
without any waste. Pralines may be personalised by the Pastry-chef by using
Traditional
Pastes, Fortefrutto® and Pannacrema
Pastes.
| |
  |
| FILLING CREMINI |
2 x 3 kg |
| LIQUEUR OR FRUIT MILK CHOCOLATE
FILLING / FILLING CIOCCOLATO AL LATTE PER
ALCOLICI E FRUTTA |
2 x 3 kg |
| LIQUEUR OR FRUIT WHITE FILLING / FILLING BIANCO PER ALCOLICI E FRUTTA |
2 x 3
kg |
| |
|
| Pralinsweet |
6 x 1 kg |
| |
|
| MILK CHOCOLATE SHELLS / GUSCI
CIOCCOLATO AL LATTE |
504 pcs |
| WHITE CHOCOLATE SHELLS / GUSCI
CIOCCOLATO BIANCO |
504 pcs |
| PLAIN CHOCOLATE SHELLS / GUSCI
CIOCCOLATO FONDENTE |
504 pcs |
PACK OF ASSORTED EXTERNAL DECORATIONS
FOR PRALINES / PACCO MISTO DECORAZIONI ESTERNE
PER PRALINE |
3.75 kg |
|
|
