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Mona-Lisa-Schokoladengitter bei R-express Gastronomie Lebensmittel Grosshandel online kaufen
Mona-Lisa-Schokoladengitter-2 bei R-express Gastronomie Lebensmittel Grosshandel online kaufen
Item No. 31391
Mona-Lisa-Schokoladengitter bei R-express Gastronomie Lebensmittel Grosshandel online kaufen
Mona-Lisa-Schokoladengitter-2 bei R-express Gastronomie Lebensmittel Grosshandel online kaufen

Mona Lisa Chocolate Lattices 2 50 mm x 360 mm Pack of 11

1,485 kg/l Inhalt
11 Stück / Packung

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Vegetarian
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12 Schalen (4 Schalen je Sorte) / Karton

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Vegetarian
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ca. 1,4 kg/l Inhalt
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1 / Schale

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0,200 kg/l Inhalt
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ca. 3,5 kg/l Inhalt
1 / Stück

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Item No. 22362
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MSC
MSC
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MSC Haddock Fillets 2-400 g 5 kg crate

5,0 kg/l Inhalt
200-400g je Stück / Kiste

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Item No. 40134
MSC
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Item No. 48179
Bio EU
Gluten free
Lactose free
Vegan
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Bio EU
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TK BIO Brownie mit Walnüssen, glutenfrei

0,840 kg/l Inhalt
12 Stück je 70g / Karton

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Item No. 48179
Bio EU
Gluten free
Lactose free
Vegan
Vegetarian
Frosted
Bio EU
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Item No. 51563
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Vegetarian
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1,0 kg/l Inhalt
4 Beutel je 4 Portionen je 250g / Karton

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Vegan
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Item No. 53226
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Item No. 9954
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0,420 kg/l Inhalt
1 / Glas

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Item No. 9954
Description "Mona Lisa Chocolate Lattices 2 50 mm x 360 mm Pack of 11"

Die Dark Chocolate Lattice (250mm x 360mm) ist ein besonderer Hingucker auf Desserts, Torten oder sogar Eiscreme. Dieser Dekor bietet viele kreative Möglichkeiten, da die Gitterplatte in große Dreiecke vorgeschnitten wurde, welche problemlos mit einem heißen Messer angepasst werden können.

Product specification
Main data
Product code 31391
Artikel designation Mona Lisa Chocolate Lattices 2 50 mm x 360 mm Pack of 11
Brand Barry Callebaut

Barry Callebaut

Der traditionsreiche Schweizer Kakao- und Schokoladenhersteller Barry Callebaut produziert 100 % nachhaltige Schokolade aus natürlichen Zutaten über den reinen UTZ-zertifizierten Kakao hinaus. Zu ihren Kunden gehören Chocolatiers, Konditoren, Bäcker wie auch Hotels, Restaurants und Caterer. Die Schokoladensorten aus dem Hause Barry Callebaut eignen sich ideal zur Herstellung von Pralinen, Torten, Biscuits und Desserts sowie zum Aromatisieren von Mousses, Ganaches, Saucen und Crèmes.

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