Appliance to coat and to glaze - Bron Coucke

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Page 12

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