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RTU Chocolate flavoured glaze for bavarois
For the glazing of mousses; cakes; bavarois and fruits - to give a mirror effect.
Glucose syrup, sugar, water, fat reduced cocoa powder, gelatin (tartaric acid (E334)), preservative (potassium sorbate (E202))
Bavarois & mousses
Chou Pastry ( Eclair)
Specialty (Macarons, Meringue)
Better Looking End Products
Better workability and stability
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