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Çatalköy | Doğası Gereği Nadir: Köklerin İzinde.

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Bir baklava ustası fıstığını, bir çikolata ustası kakaoyu, bir pasta şefi bademini nereden aldığını bilir. Çünkü aynı tarif, farklı malzemeyle farklı sonuç verir. Bu kategoride pastacılığın temel taşları bulunuyor. Pirinç antep fıstığından toz badem'e, saf kakaodan file fındığa — her biri ayıklanmış, neminden arındırıl

Pastacılık İçerikleri

Pastacılık İçerikleri

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Dut Kurusu Ulukale Çekirdeksiz 250 Gr

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Blueberry (Mavi Yaban Mersini) Yarı Şekerlendirilmiş 250 Gr

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Toz Zencefil

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Vanilya Havyarı (Vanilya Tohumu, Vanilla Caviar) 40 Gram

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Çubuk Vanilya (Madagascar Gourmet)

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Saf Vanilya 60 Gr.

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Toz Tarçın

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Tane Mahlep 54 Gr.

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Hindistan Cevizi

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Xanthum Gum - Ksantan Sakızı 88 Gr.

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Pektin 90 Gr.

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Krem Tartar 120 Gr.

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Keçiboynuzu Unu 160 Gr.

Karbonat 650 Gr.

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Yaprak Jelatin Helal 250 Gr.

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Toz Jelatin (Helal)

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Damla Sakızı %100 Saf Katkısız

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Leblebi Unu 500 Gr.

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Yerli İç Kabak Çekirdeği

Toz Fındık (Fıdnık Unu) 150 Gr.