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JORDI BORDAS X<br />
The relationship we have with the pr<strong>of</strong>essionals <strong>of</strong> the <strong>pastry</strong> <strong>in</strong>dustry <strong>in</strong> different parts <strong>of</strong><br />
the world allows us to detect the most common problems that arise <strong>in</strong> the elaborations.<br />
In the follow<strong>in</strong>g table, we have selected 5 <strong>of</strong> the most frequently asked questions and<br />
propose possible solutions with our range <strong>of</strong> Fibers.<br />
OSCAR ALBIÑANA<br />
Mer<strong>in</strong>gue Mousses Doughs Glazes Creams<br />
Ice Cream &<br />
Sorbets<br />
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