Chocolat
Rhodoid pâtisserie Cut:10cm x 10m x 125 micron Technology tested with fiberglass enamel

Technology tested with fiberglass enamel for greater heat distribution: non-stick and reusable thousands of times

Dutch tart

Smooth burnt surface does not harbor bacteria

Eclair and cabbage

Chocolat<br/>Rhodoid pâtisserie Cut:10cm x 10m x 125 micron Technology tested with fiberglass enamelRhodoid Pastry and chocolate rhodoid rolls are used in professional pastry to protect desserts by applying the rhodoid strip inside the dessert circle between the circle and the chocolate mousse, fruit, etc. This will facilitate demolding at first, protect the mousse from oxidation, aging, crystals in the freezer and humidity in the refrigerator. Rhodoid for chocolate mousse and other current decorations It can be used to decorate the outside of your