GEL CONFECTIONERY.

To place the used amount of cold gel in ware. To mix slowly a spoon. After acquisition of homogeneous mass, evenly apply on a pastries surface. Gel keeps freshness, gloss and period of storage of all types of confectionery. Structure: glucosic syrup, water, sugar, lemon E330 acid, E202 potassium sorbite, E1442 thickener, food dye, fragrance identical to natural.

Types:

- orange,

- vanilla,

- lemon,

- natural,

- raspberry,

- banana,

- cherry,

- kiwi,

- chocolate,

- strawberry,

- caramel.

There is all range. On questions address to our sales department for number 268-65-04, 383-21-95.