RecipeWe make difference SIB
Mixing ratio
- 233g
- FARINE FRANCAISE T55 117g
- Baking Powder EP(Odorless) 3g
- 2g
- 59g
- 59g
- 165g
- TRIMOLINE_1KG 97g
- 252g
- Pistachio paste 45g
- 240g
- 14g
- 120g
- Pistachio paste 36g
- 240g
- Veryberry Raspberry puree 358g
- 45g
- 53g
- PECTIN 325NH95 9g
- Lemon puree ( No sugar) 35g
Cooking process
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