_Liquid Glucose, Sosa, 7kg
Item No.
040.100.070
Item Description
Glucose syrup, from starch, prevents recrystallization of sugar in candies and gummies, gives elasticity and keeps tender sweet creations such as pastries, ganaches and truffles 100 g of liquid glucose can be substituted for 75 g of glucose powder.
Description
Glucose syrup, from starch, prevents recrystallization of sugar in candies and gummies, gives elasticity and keeps tender sweet creations such as pastries, ganaches and truffles 100 g of liquid glucose can be substituted for 75 g of glucose powder.
_CB Brune/Dark Compound Coating, 5kg
Item No.
040.220.015
Fresh Traditional Puff Pastry Roll ~4.25kg, ea
Item No.
040.200.001
Cold Procrema/Ice Cream Stabiliser, Sosa, 3kg
Item No.
100.035.000
Creative Copper Powder, IBC, 25g
Item No.
040.320.035
