RTU mirior glaze for bavarois
For the glazing of mousses; cakes; bavarois and fruits - to give a mirror effect.
Water, sugar, glucose syrup, gelling agent (pectin (E440)), acid (citric acid (E330)), antioxidant (sodium METABISULPHATE (E223))
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Total Fat:
0
g |
|
|
|
Added salt:
110
mg |
|
|
|
Total carbohydrates:
59
g |
|
|
|
Of WHICH Dietary Fibre:
0.3
g |
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|
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Of WHICH Total sugars:
50.5
g |
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Protein:
0
g |
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