View all products
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))
Specialty (Macarons, Meringue)
Bavarois & mousses
Chou Pastry ( Eclair)
Better looking end products
Better workability and stability
Looking to contact one of our local Puratos representatives? Get in touch!
The IPCC offers industrial patissiers a fully-equipped test centre dedicated to technological innovation and process optimisation.
© Puratos Group 2019