Bakery Innovation Line - Semi Finished
Pâte  Bombe
Semi-finished egg yolks for those looking for high performance Blend obtained processing egg yolks, previously pasteurized with a mixture of sugars and then whipped to stable peaks. This soft and light foam can be used to lighten up desserts. Ideal for making butter cream and many type of Parfait and ice cream
| Use: | Ideal for bakery products |
| Contents: | 1250 g |
| Storage conditions: | room temperature |
| Formats Available: | Packaging 12 brick case |
| Shelf Life: | 12 months |
Complete traceability of the production chain
100% italian eggs
