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  • Categories: Brushes and brushes
  • Brand: Novapast
  • Brand: Patisse
Brocha Profesional 60 Mm Cerda natural (Und)
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Novapast

Professional 60mm Natural Bristle Brush (Unit)

€7.58
"Professional 60mm Natural Bristle Brush (Unit)"

Unleash your baking creativity with our Professional 60mm Natural Bristle Brush. Perfect for applying egg wash, butter, or glaze on your pastries, this brush ensures an even and smooth spread every time. Made with natural bristles, it's gentle on your delicate baked goods, preventing any damage while providing a professional finish. This is a must-have tool for any baking enthusiast looking to elevate their pastry game. Enjoy precision, control, and superior results with our Professional 60mm Natural Bristle Brush.
Brocha Profesional 50 Mm Cerda natural (Und)
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Novapast

Professional 50mm Natural Bristle Brush (Unit)

€4.82
Title: "Professional 50mm Natural Bristle Brush (Unit)"

Description: Unleash your baking creativity with our Professional 50mm Natural Bristle Brush. Perfect for applying delicate glazes, egg washes, or butter on your pastries, this brush ensures an even and smooth spread. Made with natural bristles, it's gentle on your baked goods, preventing any damage. Its professional-grade quality guarantees durability and precision, making it an essential tool for every baking enthusiast. Elevate your baking experience with this versatile brush, designed for both home bakers and professional pastry chefs.
PATISSE BROCHA PINCEL DE MADERA 1,5 CMS (UND)
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Patisse

PATISSE WOODEN BRUSH PAINTBRUSH 1.5 CMS (UNIT)

€3.14
Introducing the "Patisse Wooden Brush Paintbrush 1.5 cms (Unit)" - your ultimate baking companion. This high-quality, precision tool is perfect for applying delicate touches to your pastries. Crafted from durable wood and featuring a 1.5 cm brush, it ensures even distribution of glazes, egg washes, or butter. Its compact size offers excellent control, making it a must-have for any baking enthusiast. Elevate your baking artistry with the Patisse Wooden Brush Paintbrush.

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