Colorings Gluten free

Dessert coming from pastry school, easy to use.


sugar, dextrose, animal gelatin, skimmed powdered milk, thickener modified starch, cream in powder, maize starch, flavorings, salt.

Use mode

a) 500 g whole milk and 500 g fresh cream;
b) 200 g Pannacotta in powder.
a) mix and bring to boil;
B) Mix with "A" whisking. Fill the moulds and keep into the refrigerator at positive temperature. At negative temperature for long preservation.

Available in
Cod. 40345 - Bag by Kg. 3, carton of 6 bags

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fugar commerciale
arte dolce