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Technical Details

  • Preparation processes with step-by-step photographs
  • 20 application techniques
  • Datasheets of all the products
  • 60 recipes


Artikelnummer: PBS09 Categorie:


How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?

How can a gelatin withstand temperatures of up to 80ºC –for example inside a cake– and still hold its structure?

How can we keep a frozen product from losing water while thawing?

How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?

How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?

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