Jope Posted March 8, 2012 Share Posted March 8, 2012 Zanimame sta treba dodati u boilu da bi ona postala tvrda a da se neizgubi nista na atraktivnosti boile.Duzim susenjem boile mi se raspadaju,pitanje sam postavio zbog obijle cverglana u vodi na kojoj pecam Link to comment Share on other sites More sharing options...
Bacid Posted March 8, 2012 Share Posted March 8, 2012 Egalbumin ili belance u prahu Link to comment Share on other sites More sharing options...
dju_spider Posted March 8, 2012 Share Posted March 8, 2012 Pravis sam boile ili gotovi mixevi? Link to comment Share on other sites More sharing options...
Jope Posted March 8, 2012 Author Share Posted March 8, 2012 Pravim boile sa gotovim mixom.Hvala Bacide,mozez li mi reci koliko se dozira Egalbumin ili belance na 1kg mixa Link to comment Share on other sites More sharing options...
LOTR Posted March 8, 2012 Share Posted March 8, 2012 Egalbumin je skuplja stavka,ali je prava stvar,od nje boila nije tvrda i suva,neku gumena,sto i jeste dobro za vode sa puno cverglana. Na pakovanju ti pise koliko se dozira. Link to comment Share on other sites More sharing options...
AleksaVip Posted March 8, 2012 Share Posted March 8, 2012 Pravim boile sa gotovim mixom.Hvala Bacide,mozez li mi reci koliko se dozira Egalbumin ili belance na 1kg mixa40gr maximum albumina Link to comment Share on other sites More sharing options...
JaneMk Posted March 8, 2012 Share Posted March 8, 2012 mlevena integralna riza zacvrstuje mix,max 100 gr na kilo mixa Link to comment Share on other sites More sharing options...
andrija Posted March 8, 2012 Share Posted March 8, 2012 mlevena integralna riza zacvrstuje mix,max 100 gr na kilo mixa Jeftinija i prirodnija varijanta Link to comment Share on other sites More sharing options...
Jope Posted March 9, 2012 Author Share Posted March 9, 2012 Hvala drugari Gde mogu da kupim egalbumin Link to comment Share on other sites More sharing options...
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