Search Results for: Frozen Norway lobsters
with an exceptional workability superior quality of end-products (croissants, danishes, puff pastries, cakes, soft dough, cookies, short crust) in line with consumer needs (taste, freshness and health) and industrial needs ( -on- replacement in recipe), for direct and long shelf life processes and frozen
freshness parameters versus two alternative lamination fats." customer advantages top quality bakery and patisserie end-products with butter sensation prolongs the freshness of baked goods convenience: ease of use, great workability, excellent plasticity cost reduction vs. butter works in direct and frozen...
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