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Caciocavallo o Scamorza Italian Cheese mould

Caciocavallo o Scamorza Italian Cheese mould
Caciocavallo o Scamorza Italian Cheese mould
Caciocavallo o Scamorza Italian Cheese mould
Caciocavallo o Scamorza Italian Cheese mould
Caciocavallo o Scamorza Italian Cheese mould
Caciocavallo o Scamorza Italian Cheese mouldCaciocavallo o Scamorza Italian Cheese mouldCaciocavallo o Scamorza - Italian cheese mould, Gastronomy Moulds, Italian cheese "Caciocavallo or scamorza"

cod. decosil13001

EUR 120,00 + VAT
Amount:

"Caciocavallo" or "Scamorza" Italian Cheese mould

Professional silicone moulds, sugar or fondant chocolate 3D cake decorations

 

Type of mould: 2 parts
Dimensions of the subject: b cm 8 x h cm 11 x d cm 7     
Dimensions of the mould: b cm 12 x h cm 13 x d cm 9,5 
n° of subjects per mould: 1
Weight of the mould: approximately 1,065 kg.

 

 

La "Ricetta di Stefano Laghi"

 

Cremino al gianduia e riso soffiato

Ingredienti 

Cioccolato bianco       540 gr.
Pasta nocciola           160 gr.
Riso soffiato                90 gr.

Procedimento 
Mescolare i vari ingredienti, temperati a 25°C, riempire lo stampo e raffreddare in frigorifero, togliere dallo stampo, spolverare di cacao o spruzzare di cioccolato fondente o spruzzare con una soluzione temperata di cioccolato e burro di cacao 50/50. 

Peso del soggetto pieno realizzato come da ricetta Cremino al gianduia
e riso soffiato: circa 270 gr.

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decosil® Srl
Via Risorgimento, 29
35010 Limena - Padova - Italia
Tel.  +39 049 769999
Fax. +39 049 8848069

C.F.  e P. Iva 04152410280

Reg. Imp. di: PD
Nr. Rea: PD 366437
Cap. Soc. €10.000 I.V.

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