natbakery.com

bakery

Pasted 2.5 Kg. Suitable for all confectionary and for ice-creams. Cocoa Based Mix in Powder. Cocoa Based Coating for Ice cream. CONFETTURA EXTRA DI FRAGOLE. Filling and Jams Strawberry (Can Bake) / fruit 55%. CONFETTURA EXTRA DI LAMPONI. Filling and Jams Raspberry (Can Bake) / fruit 55 %. CONFETTURA EXTRA DI MIRTILLI. Filling and Jams Blueberry (Can Bake) / fruit 55 %. Mix for filling and topping on diary cream. Bavarian, cream , mousses, semifreddo. Marzipan for Decorate, Model and other objects.

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PILASINEE BELLINI

PILASINEE BELLINI

502 DINDAEN●●●●●●●●●●●ENG DISTRIC

BA●●OK , 10400

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66.0●●●●8249

66.0●●●●8248

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PILASINEE BELLINI

PILASINEE BELLINI

502 DINDAEN●●●●●●●●●●●ENG DISTRIC

BA●●OK , 10400

th

66.0●●●●8249

66.0●●●●8248

pi●●●●●●●@natbakery.com

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PILASINEE BELLINI

PILASINEE BELLINI

502 DINDAEN●●●●●●●●●●●ENG DISTRIC

BA●●OK , 10400

th

66.0●●●●8249

pi●●●●●●●@natbakery.com

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bakery | natbakery.com Reviews

<META> DESCRIPTION

Pasted 2.5 Kg. Suitable for all confectionary and for ice-creams. Cocoa Based Mix in Powder. Cocoa Based Coating for Ice cream. CONFETTURA EXTRA DI FRAGOLE. Filling and Jams Strawberry (Can Bake) / fruit 55%. CONFETTURA EXTRA DI LAMPONI. Filling and Jams Raspberry (Can Bake) / fruit 55 %. CONFETTURA EXTRA DI MIRTILLI. Filling and Jams Blueberry (Can Bake) / fruit 55 %. Mix for filling and topping on diary cream. Bavarian, cream , mousses, semifreddo. Marzipan for Decorate, Model and other objects.

<META> KEYWORDS

1 pure pistacchio

2 powder donut mix

3 powder muffin mix

4 bakery line

5 happycao

6 cover vit

7 lilly neutral

8 pasta dama

9 pasta nocciola

10 hazelnut paste

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pure pistacchio,powder donut mix,powder muffin mix,bakery line,happycao,cover vit,lilly neutral,pasta dama,pasta nocciola,hazelnut paste,compound chocolate,nobel avorio,poker bianco,copertura limone,copertura arancia,icecream line,pasta ananas,pasta mango

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bakery | natbakery.com Reviews

https://natbakery.com

Pasted 2.5 Kg. Suitable for all confectionary and for ice-creams. Cocoa Based Mix in Powder. Cocoa Based Coating for Ice cream. CONFETTURA EXTRA DI FRAGOLE. Filling and Jams Strawberry (Can Bake) / fruit 55%. CONFETTURA EXTRA DI LAMPONI. Filling and Jams Raspberry (Can Bake) / fruit 55 %. CONFETTURA EXTRA DI MIRTILLI. Filling and Jams Blueberry (Can Bake) / fruit 55 %. Mix for filling and topping on diary cream. Bavarian, cream , mousses, semifreddo. Marzipan for Decorate, Model and other objects.

INTERNAL PAGES

natbakery.com

1

bakery

http://www.natbakery.com/typical.htm

Typical icecream Parlors / kios. Typical Bakery Factory / Bakery Shop / kios. Typical Coffee Shop Parlors / kios. Typical Icecream Shop Parlors / kios. COMPLETE GUIDANCE AND ASSISTANCE TO. 25,8 M ² GELATERIA :. 1 Cooler ( 2°C 4°C, 60x62x186 cm). 2 Freezer (-15°C -18°C, 60x62x186 cm). 3 Pasteurizer Dolce 60, 42x78x110 cm. 4 Batch freezer Dolce 60, 49x70x110 cm. 5 INOX wall unit with sliding doors,160x40x80 cm. 6 INOX cabinet with 2 bowl sinks, 160x70x85 cm. 7 INOX table 120x70x85 cm.

2

bakery

http://www.natbakery.com/accessories.htm

The Price Exclude vat7%. Size (mm) bottom x height. Round paper cup perg. Brown / size 24 x 165 mm. Round paper cup line Brown / size 24 x 165 mm. Round paper cup line Blue / size 24 x 165 mm. Round paper cup line Red / size 24 x 165 mm. Round paper cup line Green / size 24 x 165 mm. Round paper cup line Gold / size 24 x 165 mm. Round paper cup perg. Brown / size 31 x 18 mm. Round paper cup line Brown / size 31 x 18 mm. Round paper cup line gold / size 35 x 21 mm. NOV01 9 B/M S. The Price Exclude vat7%.

3

bakery

http://www.natbakery.com/food.htm

CARMEN 1-unit Espresso machine. X (D) 550 x (H) 470 mm 0.23 sq.m. CARMEN 2-unit Espresso machine. L) 700 x (D) 550 x (H) 470 mm 0.32 sq.m. CARMEN 3-unit Espresso machine. L)940x (D) 550 x (H). 470 mm 0.40 sq.m. CARMEN 4-unit Espresso machine. L) 1,180x (D) x (H). 470 mm 0.49 sq.m. Mixers for each delivery unit, electric cup-warmer, automatic or manual water-softener, cappuccino maker, electronic dose-meter (AUTOMATIC version only), grinder-dispenser, filter-holder for coffee-substitute. This is the range...

4

bakery

http://www.natbakery.com/about.htm

ประว ต การทำงานของบร ษ ทฯ. คศ 1996 กระดาษอบขนม Novacart. คศ 1998 เคร องชงกาแฟ Espresso Imat. คศ 1999 ว ตถ ด บปร งแต งไอศคร มเบเกอร Cresco , อ ปกรณ เบเกอร ไอศคร ม Martellato , แม พ มพ ช อกโกแลต Cabrellon. คศ 2000 เคร องชงกาแฟ Espresso Lascala. คศ 2004 ว ตถ ด บปร งแต ง สอดไส ช อกโกแลตแท IRCA. โดยผ ร วมค าเหล าน เราได ค ดสรรส นค ามาอย างด ม ค ณภาพ ในโอกาสน เราจ งม ความย นด นำท านเข าส โลก แห งอ ตสาหกรรมเบเกอร. 1999 Cresco ice cream topping, bakery utensils, ice cream Martellato, cabrellon chocolate mould.

5

bakery

http://www.natbakery.com/bakery.htm

Extra dark chocolate blocks - cocoa 52%. Extra fine white chocolate blocks cocoa butter 31%. Extra dark chocolate drops - cocoa 48 %. Extra dark chocolate drops - cocoa 52%. Extra dark chocolate drops - cocoa 58%. Extra dark chocolate drops - cocoa 58%. Extra dark chocolate drops - cocoa 70%. Extra dark chocolate drops - cocoa 70%. Extra fine milk chocolate drops - cocoa 34%. Extra fine white chocolate drops cocoa butter 38%. Hazelnut chocolate drops 22 % - cocoa 17 %. Cocoa paste oven resistant for tart,.

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Pasted 2.5 Kg. Suitable for all confectionary and for ice-creams. Cocoa Based Mix in Powder. Cocoa Based Coating for Ice cream. CONFETTURA EXTRA DI FRAGOLE. Filling and Jams Strawberry (Can Bake) / fruit 55%. CONFETTURA EXTRA DI LAMPONI. Filling and Jams Raspberry (Can Bake) / fruit 55 %. CONFETTURA EXTRA DI MIRTILLI. Filling and Jams Blueberry (Can Bake) / fruit 55 %. Mix for filling and topping on diary cream. Bavarian, cream , mousses, semifreddo. Marzipan for Decorate, Model and other objects.

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