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Neutral Mirror glaze - High Quality

D170182
1 kg
info

Neutral Mirror glaze, Alain Lambert.

For desserts, mousses, Bavarian, ice cream and fruit pies.
Composition : Sugar, water, glucose syrup, gelling agent : pectin, acidifier : citric acid.
Preparation : Ready to use. Heat to 45-50°C (113-122°F) in double boiler or by microwave in defrost mode. Once the glaze flows from a spoon, pour onto the cake (no frost), if not frozen, use an icing spatula to smooth and to remove any excess. Suitable for freezing and deep freezing.
Storage : Keep in cool dry place, away from light (10-25°C / 50-77°F). After opening, cover or seal remaining product and keep refrigerated.

 
Data sheet
  • 9,70 € TTC le kg

9,70 €
9,19 € tax excl.

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