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RTU Chocolate flavoured glaze for bavarois
For the glazing of mousses; cakes; bavarois and fruits - to give a mirror effect.
Water, sugar, glucose-fructose syrup, colour (sulphite ammonia caramel (E150d), beta carotene (E160a)), gelling agent (pectin (E440)), acid (tartaric acid (E334)), flavouring, preservative (potassium sorbate (E202))
Specialty (Macarons, Meringue)
Bavarois & mousses
Chou Pastry ( Eclair)
Better looking end products
Better workability and stability
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