Sucre Pétillant – 15 kg hiver Confectionery: Measure precise temperatures needed

Confectionery: Measure precise temperatures needed for making candies and caramel

Pistachio creamy filling for Grolet trompe-l'œil desserts For the Cédric Grolet trompe-l'œil desserts made in Pavoni molds from the Grolet collection: Sosa paste is perfect for the pistachio creamy center

Material: High-quality non-stick metal for even baking and easy release

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Moule en Polycarbonate - Grand Coeur - 2 cavités

Sucre Pétillant – 15 kg hiver Confectionery: Measure precise temperatures neededThe Sosa sparkling sugar in 15 kg format is designed for large scale production. It offers the same sparkling and crunchy effect as the 750 g format, in economical packaging for pastry, chocolate, and ice cream workshops. Its crystals release their bubbles upon contact with saliva, for a surprising mouth experience. Features Sparkling and crunchy effect in the mouth 15 kg format suitable for artisanal and industrial production For cakes, chocolates,