Neutral Mousse Entremet (Bavarian Gel with Alcohol)

Light and smooth neutral preparation with alcohol for desserts, mousses, bavarois and charlottes.

Easy to use for a constant result, has a better hold than gelatin sheet. Stable in freezing and deep freezing.

For 200 g of preparation, add 250 g of slightly warmed water and 1 kg of unsweetened whipping cream.

Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C).

Seau de 1kg

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