http://www.bron-coucke.com<br />Page 12<br /><br />IDEAL FOR THE GLAZE<br />For pastry chefs, caterers, chocolate-makers, confectioners ...<br />Forcoating or glazing your pastries, side dishes, poultry, ice creams,..<br />For draining the chocolate moulds.<br />Allows an immediate reuse of extra coating, which pour directly into the trough..<br />Practical and rational.<br />Avoid the use of the sheet pan.<br />Recovery with a horn.
