RecipeWe make difference SIB
Mixing ratio
Apricot Sorbet
-   44g
-   30g
- TRIMOLINE_1KG  10g
-   60g
- PUREE DE FRUIT SURGELEE SUCREE ABRICOT  700g
-   153g
-   3g
Spoom
-   180g
-   250g
-   350g
-   90g
Crumble
-   60g
-   1g
-   60g
-   60g
- WHEAT FLOUR GRUAU EXTRA  60g
Sirop 60B
-   1350g
-   1000g
Passion Frouit Sorbet
-   68g
-   30g
-   60g
- PASSIONFRUIT PUREE  560g
-   279g
-   3g
PassionFruit Jelly
-   180g
-   360g
- Mirrogel glaze  300g
- PASSIONFRUIT PUREE  168g
Cigarette Dough
- test  50g
- Ultra fine sugar powder ( No starch)  70g
- WHEAT FLOUR GRUAU EXTRA  60g
-   30g
-   20g
Cooking process
Apricot Sorbet
Spoom
Crumble
Sirop 60B
Passion Frouit Sorbet
PassionFruit Jelly
Cigarette Dough
Related products

