P.C.B. Structure sheet "Tressé" 40 x 25cm
P.C.B. Structure sheet 40 x 25cm - "Tressé"
Structure sheet to form surface relief of chocolate (Maximum temperature 17 degrees - when the chocolate is still soft), macipánu, coating materials, desserts ....
Use: chocolate regularly spread on foil (not to be hot but still soft). Store in refrigerator min. for 20 minutes, then you can remove the foil from chocolate
The foil can be reused. Wash with lukewarm water Jarovem.
Do not wash in the dishwasher.
Size: 40 x 25 cm