- AALST
- Aluminium
- Antipasto
- Baking Paper
- Beverage
- Biscuits
- Boiron
- Butter
- Canned Vegetables/Vegetables
- Cemoi
- Cereal
- Cheese
- Chef Rubber
- Chefmaster
- Chocolate
- Chocolate Transfer Sheets
- Colour
- CONTINENTAL PATISSERIE
- Cream
- Dawn
- Decoration
- Dessert
- Dobla
- Dreidoppel
- Emulsifier
- Eurovanille
- Fat
- Felchlin
- Filling
- Flavour
- Flour
- Fries
- Fruit
- Ingredient
- Ireks
- Jam
- Kondima
- La Rose Noire
- Martellato
- Meat
- Nut
- Oil & Vinegar
- Pasta
- Paste
- PME
- Pregel
- Premix
- PVC Food Wrap Film
- Rice and Riscotto
- Salt
- Sauce
- Seafoods
- Seed
- Sosa
- Spices and Herbs
- Sugar
- Truffle
- Valrhona
- Vegan
- Others
Hong Yap Trading Company
56B, Jalan Siam, 10400 George Town, Penang, Malaysia.
+604-229 3579
Felchlin Pralinosa F 36% - Praline Cream Filling Hazelnuts Firm - 5Kg
Previous | 1 / 4 | Next |
Felchlin Pralinosa F 36% - Praline Cream Filling Hazelnuts Firm - 5Kg
A fine praline paste with real hazelnuts, as well as vanilla from Madagascar.
A fine praline paste with real hazelnuts, as well as vanilla from Madagascar.
Country of Production : Switzerland
Packing :
5kg / Pail ( Original )
Recommended Storage: Dry/Ambient
Ingredients:
Sugar, HAZELNUTS 36%, Hardened Coconut Fat, Hardened Palm Kernel Oil, Cacao Kernel, Emulsifier (E471: Mono- and Diglycerides of Vegetable Fatty Acids), Vanilla* Madagascar.
Preparation:
To decorate: wisk at 22-24°C. To melt: heat to between 28-32°C
Application:
To create pralines/chocolates, specialites, confectionaries, tortes and pastries.
5kg / Pail ( Original )
Recommended Storage: Dry/Ambient
Ingredients:
Sugar, HAZELNUTS 36%, Hardened Coconut Fat, Hardened Palm Kernel Oil, Cacao Kernel, Emulsifier (E471: Mono- and Diglycerides of Vegetable Fatty Acids), Vanilla* Madagascar.
Preparation:
To decorate: wisk at 22-24°C. To melt: heat to between 28-32°C
Application:
To create pralines/chocolates, specialites, confectionaries, tortes and pastries.