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Pasta croissant

Croissant & Brioche 1000 g

Lievito di birra 50 g

Acqua 400 g

Per la laminazione

Maxime Melange 50 300 g

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Chocopan 1000 g

Uova 600 g

Acqua 200 g

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P A S T I C C E R I A

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