These articles are EXCLUDED from the exchange.
Pailletè Feuilletine 50 gr: 17/08/2020250 gr: 11/09/2020 The Original Crispy French biscuit for your decorations. Ingredients: Wheat flour, sugar, vegetable fat (sunflower, rapeseed), anhydrous milk fat, milk sugar, milk protein, salt, and
Expiration: 01/02/2019 The praline of Valrhona is a fantastic pasta prepared with Italian hazelnuts and Spanish almonds, toasted and then ground with sugar until it becomes a homogeneous and voluptuous cream, ideal for use in pastry
Deadline: 11/2020 The new formulation is presented on a more defined and brilliant white, allowing users to perform all the decorative work by measuring the percentage of liquid in a proper way.
Deadline: 25 gr 07/2020 - 50 gr 07/2020 Glue edible in jars 50g or 25g. To paste flowers, parties etc. on sugar paste, marzipan gluten free ....
Deadline: 50 gr. : 12/2019120 gr 04/2021 Tylose powder it can be used to create modeling pastes, flowerpaste and the glue. Recipe for the glue: mix 1 part of Tylose powder with 30 parts of water and let stand overnight. If too
Expiration: pref. 09/2019 Lot 1601 / I Equivalent to 10 liters to drink! (1 Kg.) To obtain 1 liter of product use 100/110 gr. Of powder in 900/930 gr. Of non-hot water. Italian product
CMC (CMC carboximethilcellulosa) said ancheTylo / Tylose / Tylopur powder. It is used as a stabilizer and as a thickening agent. Mixed with the fondant is necessary for the production of flowers and figures.