Search Results for: Fermented milk not containing added fruit
creams, coating creams, creams to spreads, creams to decorate and pralines - watery based cream: creams to decorate, reddy to use, cake finishing, semi-cold or freezing mousses. the application is by injection into already baked products and bakery pieces - jellies - coatings with vegetable fat: cocoa, milk
and toppings - chocolate coatings features of flavours for confectionery given the different applications, flavours developed for this sector must be stable at high or low temperatures, freezing processes, fermentation and baking. although the flavour of these products is not especially difficult in...
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