The «Trablit», the ideal liquid coffee extract, is the essential ingredient for the pastry, chocolate factory and ice-cream professionals. It contains a minimum of 28% of dry matter from roasted coffee. It is the secret of its production which assures, since 1845, this softly caramelized and robust coffee inimitable flavour that brings a subtle, balanced and without bitterness taste to classic pastries or contemporary creations.
125 ml, 250 ml, 500 ml, 1 L, 5 L, 10 L
Directions for use
Professional use. This extract is not reserved for ingestion as seen but has to be diluted. According to the desired intensity, you put from 20 to 25 g per kilo in a cold or hot preparation.