
Prèmo praline mass white 550g
Ready to use; soft-melting
€9.95*
Prices incl. VAT plus shipping costs
Content:
€18.09/1kg
Order number:
11017
Availability:
in stock
Delivery time:
1-3 days*


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Prèmo praline masses taste excellent.They have a soft melt and are ready to use. You can directly... more
Prèmo praline masses taste excellent.They have a soft melt and are ready to use. You can directly fill the praline mass into the chocolate hollow bodies or shells. In order to make the praline mass more liquid, slightly warm it up. Refine the praline mass according to your taste. E. g. you can add alcohol, nuts, aroma pastes or crispies. The prèmo praline masses do not contain water. This has following advantages towards usual canache fillings, which are made of boiled cream: ingredients as crispies do not absorb moisture and therefore remain crisp. Your finished pralines keep fresh much longer and taste more intensive.
Included in delivery: praline mass; excluding delivery: hollow spheres and decoration.
Included in delivery: praline mass; excluding delivery: hollow spheres and decoration.
Ingredients:
Sugar, vegetable oil, vegetable fat, cocoa butter, WHOLE MILK POWDER, humectant: glycerine; emulsifier: lecithin (SOY, rape); natural vanilla flavour. May contain traces of nuts and cocoa.Shelf life:
at least until 30.06.2024 (live-date of actually shipping articles)Nutrition facts:
100g contain an average value of:
caloric value
2760
KJ
664 kcal
664 kcal
Fat
55.3
g
Saturated fat
21.6
g
Total Carbohydrate
39.5
g
Protein
1.7
g
Sugar
37.7
g
Sodium
0.1
g
Manufactured by/produced for:
Pati-VersandSiemensstraße 24
49770 Herzlake
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What our customers say:
16 Overall ratings
Top
Super Produkt... gute Verarbeitung und schmeckt lecker... vielen Dank dafür
Martina RolfsGute Grundbasis
Geschmacklich nit zu süß,daher sehr gut mit anderen Zutaten aufzuwerten.
Nadine Hoppesuper lecker
fantastisches Aussehen, sehr einfach zu verarbeiten und wirklich super lecker
Bettina DegnerPralinenmasse
Guter Geschmack, einfach zu verarbeiten. Eine einfachere Art zur Herstellung von Pralinen
Heike Dalferth