modeling chocolate

lievito madre naturale (farina di grano tenero

we recommend reducing the heat so it cools to 50°C-70°C

Easy-to-roll sugarpaste for covering

Mini-Size 5/ 24

Frusta flessibile a molle di Igino Massari. Spring Whip Ciambella modeling chocolateIgino Massari's flexible spring whip. Flexible whisk with stainless steel springs and a central silicone ball, increasing contact surfaces and thus air production, blending ingredients much faster than a traditional whisk. The silicone ball rotates inside the cage faster than a hand, acting as a force multiplier. The unique spring structure of the wires, in addition to providing superior flexibility, exponentially increases contact surfaces. The