Thermometer of pastry, pot bath, bottle of decoration to draw and even chocolate to melt chocolate... You will find here the material and other important accessories utensils that should contain your closet of pastry, chocolate fan!
Acetate sheet for chocolate processing, which will allow you to make smooth and shiny chocolate decorations with ease. Can also be cut to create contours during your dessert assemblies so that they are perfectly smooth on the edges. Dimensions: 60 cm x 40 cm .
The 1L stainless steel bain-marie pan is the ideal utensil to melt butter, chocolate, sauces, creams... easily and without boiling them. Compatible with all fires and ingenious, its double wall fills with water. Simply place your ingredients to be melted in the pan for a gentle, homogeneous cooking with a temperature that gradually rises.
For a precise cooking of your sponge cake, preparations, caramel but also your meat and poultry. This digital pastry thermometer instantly displays the temperature inside the edible during cooking. Operates from -50°C to +300°C and has an 11.5cm needle
2 WILTON bottles of 169g capacity to pour and draw with your melted Melts candy. You can draw with 2 colours simultaneously via these 2 bottles. Can also be used to draw on your plates with sauces or creams.
Silicone dish to heat your ISOMALT or chocolate in the microwave. The pouring spout, also made of silicone, will allow you to safely pour the boiling isomalt precisely. Finally, as this container is made of soft silicone, you can clean it in every corner and very easily.
Discover the PME electric chocolate maker with its 3 pans with pouring spouts, practical to melt or keep your melted chocolate warm. - base unit measurements: 185mm (Length) x 145mm ( Width) - pot dimensions: 85mm (diameter) x 55mm ( H) Brand: PME
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