Additional information
PACKSIZE | 1 LB |
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Neutral base for gelato preparation. Straightforward hot process.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
White pastry fondant (sugar paste) for dipping or enrobing cakes and petit fours. Glazes (puff pastry and pate a choux), and decorations. It is particularly suitable in the preparation of fillings.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Paste made from Kerman pistachios.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Golden Sultana raisins macerated in Marsala wine. Italy’s rum raisin.