Caramellatore Hendi cottura professionale brisée or sablée dough demoulds

brisée or sablée dough demoulds without additional fats

developed in collaboration with chef Franco Aliberti — produces 12 eggplant-shaped impressions (35 ml each) in food-grade platinum silicone

Double-wall vacuum insulation: hot 12h

Pivot and others)

1% vanadium) — corrosion resistant and edge-loss resistant

Caramellatore Hendi cottura professionale brisée or sablée dough demouldsThe HENDI Jet Kitchen Torch is the chef's torch of reference for professional foodservice and premium pastry. Designed by renowned Dutch designer Robert Bronwasser, it combines ergonomics, power and precision in an iconic matte black design with green accents. Ideal for caramelising sugar on crme brle, searing meats, gratinating cheese, toasting meringues and finishing dishes with live flame exactly as in a professional kitchen. Key features Works