then 40 drops for every 100 grams of resin

you will need approximately 500 grams of fondant to completely cover the cake

5 x h7 x 4 cm

agitare e mescolare molto bene più volte prima di versarlo nello stampo

Dolce Maestro

PETRA 1111 BIO. Farina W 300 - 320. Tipo 1 per impasti a media e lunga Lievitazione FORMAT:6 KG then 40 drops for everyPETRA 1111 BIO. Flour W 300 320. Type 1 for medium and long leavened dough. Molino Quaglia. Packs of 3, 6 kg, and 12. 5 kg. FREE FROM ADDITIVES. 100% ITALIAN WHEAT. Type 1 soft wheat flour, obtained by cylinder grinding 100% Italian wheat grown using an organic farming system. Suitable for all bread, pizza, pastry, and fresh pasta doughs. Ideal for obtaining a finished product with a more distinctive flavor and aroma. Thanks to its rich fiber content,