Martellato Spare Frame 5 Millimeters High for Ganache Kit 50TLSPECIAL

Martellato 50TLSPECIAL Kit for Preparing Level Blocks of Ganache 36 x 36 CentimetersPerfect layering Easy-to-use frames to give cremini, ganache and multi-layer fruit jellies precise and consistent weights and heights Included in kit: polyethylene base, 2 frames 3 millimeters high, 2 frames 5 millimeters high and 1 plastic spreader to spread out the ganache and level it Dimensions inside each frame 36 x 36 centimeters Height determined by the number of frames you use Easy to place frames on the base and keep them on it, thanks to two holes in frame corresponding to two projections coming out of the base An oriented-polystyrene sheet (not included) imparts or preserves the ganache's shine when placed on this kit's base before the frames are put on Placing one frame at a time allows the chocolate to dry in layers for a multilayered block of ganache or jelly, or ganache alternating with jelly Drawing the spreader over the frame after each layer is poured makes the entire surface of the chocolate/jelly the same height Giving the ganache or jelly your required height and number of layers is achieved by stacking up the right number of frames with the right heights (3 or 5 millimeters)

• Perfect layering
• Precise and easy-to-use frames to create cremini, ganache and multi-layer fruit jellies with constant weights and heights
• Included in kit: polyethylene base, 2 frames 3 millimeters high, 2 frames 5 millimeters high and 1 plastic spreader to spread out the ganache and level it
• Dimensions inside each frame 36 x 36 centimeters
• Height determined by the number of frames you use
• Easy to place frames on the base and keep them on it, thanks to two holes in frame corresponding to two projections coming out of the base
• An oriented-polystyrene sheet (not included) preserves the ganache's shine when placed on this kit's base before the frames are put on
• Placing one frame at a time allows the chocolate to dry in layers for a multilayered block of ganache or jelly, or ganache alternating with jelly
• Drawing the spreader over the frame after each layer is poured makes the entire surface of the chocolate/jelly the same height
• Giving the ganache or jelly your required height and number of layers is achieved by stacking up the right number of frames with the right heights (3 or 5 millimeters)