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CUSTARD POWDER HOT PROCESS (1KG) - FLAVORS AND CHEFS
White powder mixBasic recipe : Hot cream 75 g - Milk 1L - Sugar 250 g - Egg 2 whole or 4 egg yolks1 kg of hot cream makes it possible to garnish approximately 230 eclairs (80 gr/eclair)
Price
₫299,000
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TART SICILY LEMON FRZ (850G) - BONCOLAC
Defrost 5 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 210oC
Price
₫388,000
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COOKED CRAB MEAT WITH ROE FROZEN (150G) - FRESH PACK
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Price
₫285,120
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