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Characteristics

Mixture for the preparation of authentic American Soft Cookie.

Characteristics

Mixture for cold meringue and bezedes.

Characteristics

Mix for traditional brioche with added water and yeast. Coat it with the 'Maestro', 'Dry cover', 'Pralinof' or 'Chocolate cream' ranges of coatings. Fill with bake stable praline, nutcream, bueno filling or with the DIGUSTO range of crispy variegati.

Characteristics

Mix for the preparation of strawberry-flavoured jelly dessert.

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Mixture for the preparation of pannacotta.

Characteristics

Mix for sponge cake and Boston cream pie. Dosage 2-4%.

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Bavaroise base for pastries, cakes and cheescake.

Characteristics

Mix for authentic American brownies with chewy texture, rich chocolate flavor and long shelf life. Also suitable for chocolate souffles.

Characteristics

Mixture with real honey for the preparation of florentine and cereal bars. Easy to use. Non-humidifying and has a long shelf life.

Characteristics

Mix for sponge cake and Boston cream pie. Dosage 2-4%.

Characteristics

Mixture for the preparation of cream caramel.

Characteristics

Cake mix for the preparation of authentic American preparations with excellent moisture. Ideal for cakes, muffins.