Top 8 Best Bachour

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BACHOUR. BACHOUR BOOK. SIMPLY BEAUTIFUL. PASTRY BOOKS. PROFESSIONAL PASTRY BOOKS.

1 mold having twelve round cavities with a slight protrusion at the top, each cavity measuring 2.60 inch diameter by 1.34 inch high 66 millimeters diameter by 34 millimeters high, with volume each cavity 3.14 ounce 93 milliliters overall size of 12-cavity mold 11.81 inch by 15.75 inch 300 millimeters by 400 millimeters. Non-stick mold made of 100-percent platinum-cure black silicone no fiberglass, the highest quality silicone that ensures the product is physiologically inert, odorless and flavorless, guaranteeing its suitability for food safety glossy interior ensures easy unmolding and minimal cleaning mold is flexible for pushing baked food out of the mold or peeling the mold off frozen food. Suited for sweet and savory foods use the mold to bring your portioned-out food -- whether frozen in your freezer into ice cream or cooled in your refrigerator into jello or aspic or baked in the heat of your oven into bread or cake -- to its finished round form. Resistant to stretching, resistant to tearing, resistant to extremes in temperature down to -40 degrees Fahrenheit -40 degrees Celsius in freezer, up to 482 degrees Fahrenheit 250 degrees Celsius in oven safe in microwave, safe in dishwasher before using it for the first time, wash this mold in the dishwasher do not use caustic cleaners or rinse aids. Before placing it in the oven for the first time, grease the mold.

Ice Cream, Artisanal Ice Cream Recipe Book Arte Heladero presents a new great compilation of recipes of recent years with the endorsement of world-renowned chefs ice Cream, Artisanal Ice Cream Recipe Book, gathers 13 ice cream families with its sections and sub-sections and 245 recipes alphabetically ordered. The reader will find a wide range of creations that belong to families as diverse as white creams, egg yolk creams, cocoa and chocolate ice creams, nut ice creams, fruit creams, fruit sorbets, spice and aromatic herb creams and sorbets, liquor creams and sorbets, frozen creams, savory ice creams and sorbets, soft serve ice cream, cold drinks, and complements. The book has the endorsement of 82 professionals who come to ice cream from very different perspectives the ice cream tradition, haute cuisine, and pastry. Precisely because of the variety of ways of understanding the formulation and the gastronomic contexts in which ice cream is found, each recipe is accompanied by useful information on the type of creation in which it is presented and its serving temperature thus, it is indicated in the recipe if the ice cream is conceived for the display case in an ice cream shop, a restaurant dessert, an ice cream cake, and so on. 202 pages, English and Spanish, with 82 chef authors ISSN 1578-7206 ISBN-13 978-84-946323-6-5 book dimensions 8-516 inch left to right by 7-78 inch top to bottom by 12 inch thick, book weight 1-14 pound.

Powder color the most concentrated form of food coloring to add to fat-based foods. Use in pastries, cookies, cakes and wafers. Use it by mixing it into food or coating the surface of food. From Pavoni in collaboration with pastry chef Antonio Bachour. From Italy but FDA compliant.