The Granatina of Monin is a non-alcoholic syrup that cannot be missed on the list of the best bars and ice cream shops.
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The Granatina of Monin is a non-alcoholic syrup that cannot be missed on the list of the best bars and ice cream shops.
Used to give life to eccentric cocktails or even for the preparation of granite, comes from pomegranate juice and reveals to the sip sweet, fruity and slightly acidic notes.
Specific References
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Dr. Oetker powder yeast is a versatile yeast agent for cakes, scones and pastries.
A traditional recipe of Canada directly on your desserts: Fabbri offers you the opportunity to taste a unique taste thanks to this practical topping always ready to use.
With bitter cocoa you can really make many preparations, from sweets to delicious drinks.
With bitter cocoa you can really make many preparations, from sweets to delicious drinks.
The syrups of the Acrobatic fruit line are composed of pulp and fruit juice "ready to mix", packaged in practical Speed Bottles of 1 Kg, with rich versatility cap.
The best recipe of CARTE D'OR always: with a delicate and intense taste.
Galak crunchy sauce becomes crisp to the contact of the cold, optimal to create the stracciatella effect.
With bitter cocoa you can really make many preparations, from sweets to delicious drinks.
Among the first syrups proposed by Monin, the Strawberry variant is one of the most used to garnish ice creams, create tasty milkshake, flavor yogurt and much more!
Cotta cream is a type of Italian pudding, obtained by combining cream and sugar.
Amarena Fabbri is semi-canditated and preserved in syrup, following the same secret recipe and handed down for generations.
Prepared for lemon sorbet powder
