Coppa (~1.3kg) - Joselito
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Coppa Arrosto (~1.2kg) - Levoni
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Calcium Chloride (1kg) - Louis Francois
Calcium salt that, in conjunction with Alginate HV , allows spherification.
Alginate Of Sodium (1kg) - Louis Francois
Forms an insoluble, and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: chantilly cream, chocolate mousse, pastry cream, speciality dairy products.... Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).
31001 - PAIN AU CHOCOLAT FINE BUTTER - SAVOUREUX (75G) - C70 - BRIDOR
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC