Pastry

Pastry ingredients

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Arabesque Cocoa
Arabesque Cocoa

Full fat cocoa powder (20-22% fat) ideal for use in pastry, confectionary and gelato.

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Imvertozacharo
Imvertozacharo

Transparent liquid syrup for total or part replacement of sugar in bakery, pastry and ice cream applications.

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Mont Blanc
Mont Blanc

White sugar in powder form, non-water soluble.

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Regal
Regal

Baking powder ideal as an additive in both bakery and pastry applications.

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Velex
Velex

Cake and sponge cake emulsifier/ stabilizer.

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Voutiro Cacao
Voutiro Cacao

100% cocoa butter.

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Wigo Butter Flavor
Wigo Butter Flavor

Butter milk flavor with intense butter milk aroma.

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