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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))
Specialty (Macarons, Meringue)
Bavarois & mousses
Chou Pastry ( Eclair)
Better looking end products
Better workability and stability
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