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RTU caramel flavoured glaze for bavarois
For the glazing of mousses; cakes; bavarois and fruits - to give a mirror effect.
Sugar, water, glucose syrup, burnt sugar, gelling agent (pectin(E440)), acid (tartric acid (E334)), natural flavouring, preservative (potassium sorbate (E202)), acidity regulator (trisodium citrate (E331iii))
Specialty (Macarons, Meringue)
Bavarois & mousses
Chou Pastry ( Eclair)
Better looking end products
Better workability and stability
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