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for pastry
for the confectionery
Flavours, wet cakes, colours
The flavours
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The aromas bait
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Cake Design
The products
The flavours
The colours
The pillars decoration
The metal cutter
The high cm round cake tins. 8
The cake tins square cm high. 8
The tools sugar paste
The cut dough with a plunger
The cutter
The pistil
The under-cake
The molds, paper, cardboard, decorations
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Products
MORE INFO
01 001
TRAGACANTH gr. 15
02 001
GLUCOSE SYRUP gr. 1000
02 002
GLUCOSE SYRUP gr. 500
02 003
GLUCOSE SYRUP gr. 150
03 001
COCOA BUTTER gr. 1000
03 002
COCOA BUTTER gr. 50
04 001
ISOMALT gr. 1000
04 002
ISOMALT gr. 500
04 003
ISOMALT gr. 50
05 001
JELLY AS aspik gr. 1000
05 002
JELLY AS aspik gr. 50
Sugar paste
MORE INFO
06 001
THICKENING SUSAN gr. 1000
06 002
THICKENING SUSAN gr. 50
07 001
Pastry sugar gr. 1000
07 002
Pastry sugar gr. 500
07 003
Pastry sugar kg.5
08 001
DEXTROSE gr. 1000
08 002
DEXTROSE gr. 500
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