Patisserie base gold rectangle 20 pieces

CHF5.50
VAT included
005556

Cupcakes, cakes, slices and other patisserie are made and now only need to be presented safely. Loose in a cake box, the cakes unfortunately slide back and forth far too much. Several small bottoms under the tartlet can perfectly counteract this problem. With these disposable bottoms, the patisserie are perfectly protected and at the same time the guilty conscience is blown away. This is because these trays are made of recyclable material. This package contains 20 bottoms, which are Ø 9 x 5.5 x 0.1 cm.

Available stock in Adliswil: 0
Stock ready for shipment: >20

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Product Details

Data sheet

Size
Length: 9 cm / Width: 5.5 cm / Height: 0.1 cm
Material
Coated water repellent cardboard
Quantity
20 piece
Color(s)
Top side: gold, bottom side: black
Description

Patisserie base gold rectangle

The field of patisserie basically refers to pastries and small desserts. Although the field of patisserie is defined, a field could not be more diverse. It comes in different shapes, colors, flavors and sizes. Patisserie is probably the most artistic area in pastry. With these bases and a cake box, the small works of art are optimally packaged and transported.


Patisserie - the artistic area of confectionery

The pâtisserie actually comes from the French and means kneading or baking cakes (pâte actually means dough). The term patisserie refers to a group of baked goods and pastries. However, this field is not only found in confectionery, but also in hotels, upscale restaurants and caterers. A patissier is responsible for the production of desserts, masses, pastries, tarts and ice cream. It is almost impossible to describe a patisserie because a patisserie can consist of different textures, masses, shapes and flavors. Classic examples of patisserie are fruit tarts, caracs or cream slices.


Packaging and transport material

The beautiful dessert or cake is ready. But there's one important point you haven't thought of yet: unfortunately, you quickly forget to organize a suitable base and the right transport for the pretty desserts. With these bases, this is guaranteed not to happen again. Unfortunately, the sweet desserts can not be transported suitably. In a cake box, the pastries only slide back and forth and stick either to each other or to the cake box. By using the bottoms, you can make the transport safer for the delicious little cakes. To do this, you place your desserts on the bottoms with a spatula and with the bottom in the cake box. This way you prevent the desserts from sliding back and forth and bumping into each other.


Patisserie at miniSchoggi

Do you already know our recipes blog? Here we publish our unique favorite recipes in a variety of topics. What do you think of this Santa Claus Patisserie? For our Baileys lovers may the Baileys Patisserie not be missing at the next dinner. Try out the sweet desserts and get inspired by our recipes. You will find various courses in the area of patisserie here.