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  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

  • Stabilized fruit in powder for sweet soups, sauces ice-creams and slushy. For ice-cream: 1 l of milk or water, add 500 g of fruit powder. For slushy: 1 l of milk or water, add 250 g of fruit powder.

  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

  • Stabilized fruit in powder for sweet soups, sauces ice-creams and slushy. For ice-cream: 1 l of milk or water, add 500 g of fruit powder. For slushy: 1 l of milk or water, add 250 g of fruit powder.

  • Stabilized fruit in powder for sweet soups, sauces ice-creams and slushy. For ice-cream: 1 l of milk or water, add 500 g of fruit powder. For slushy: 1 l of milk or water, add 250 g of fruit powder.

  • Stabilized fruit in powder for sweet soups, sauces ice-creams and slushy. For ice-cream: 1 l of milk or water, add 500 g of fruit powder. For slushy: 1 l of milk or water, add 250 g of fruit powder.

  • Freeze-dried fruit powder for filling creams and glazings of pastry, desert creams, ice-creams and chocolate filling creams. Especially suitable for recipes where it is advisable to avoid fresh fruit because of humidity.

Showing 1 - 12 of 25 items