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Bavarois Neutralpulver 6x1 kg

Item No. 09130 Print preview

Neutral base for the cold making of Bavarian cream, mousse, 'Semifreddi', etc.

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Description

Neutral base for the cold making of Bavarian cream, mousse, 'Semifreddi', etc.

Usage

Base recipe. 200 g mix, 250 g water at +25-30°C, 1 000 g lightly whisked cream. Blend Lilly with water and add the cream carefully. Store at max + 8°C.

Bavarois Neutralpulver 6x1 kg

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Description

Usage