When ripe, the apricots are selected, made into apricot puree (50 g x 100 g of finished product) with glucose syrup -fructose, sucrose, pectin gelling agent, concentrated lemon juice, cooked at low temperature, to leave unaltered taste and color, give the professional the opportunity to obtain excellent results in the use of the extra 50% fruit jam, for all pastry needs, suitable for internal fillings pre-cooked even in negative temperature.

MIS00051
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