Reference: 47676-01
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-02
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-03
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-04
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-05
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-06
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-17
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-18
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.
Reference: 47676-09
Brand: MARTELLATO
Silicone moulds for fruit jelly with plastic frame. Moulds dimension: 18x33,5 cm. 24 pieces per mould. Pour the jelly in the mould. Once cooled the product turn the mould upside down in a sugar basin.