Simplé Choklad Chilismak 1 kg

Item No. 060131 Print preview
Preparation for Ice Cream and Pastry Chocolate with Chilli Pepper flavour.
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Description

Preparation for Ice Cream and Pastry Chocolate with Chilli Pepper flavour.

Usage

Dissolve 1 kg of powder (one bag) in 2.5 litres of milk already heated to 60 – 65 °C. For the best result pasteurize at 85°C
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