Search Results for: Fruit jellies containing sweetening matter
following: - fat based creams: injecting 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
simple to flavour with respect to heat processes in general flavours can be added at the final stage of the process to prevent flavour losses in long temperatures processes. the flavours for this sector include a lot of different flavours: nuts (hazelnuts, almonds), citrus (lemon, orange, mandarin), fruit...
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