Fruit Puree (Frozen Cherries), Raspberries (Frozen)., Curd Cheese. Fat Content 65%. Used In Confectionery Production. The Cheese Has An Exceptionally Natural Delicate Creamy Taste, Minimal Whey Release, Moderate Moisture And Excellent Elastic Consistency., Edible Gelatin. 220(Bloom) Units. The Most Durable And Resistant To External Influences., Cocoa Butter. For Use In Confectionery Production,, Trimolin. White Thick Paste, Odorless. Consists Of Glucose And Fructose In Equal Quantities. Trimoline Is Used As A Stabilizer And Improver In The Manufacture Of Various Confectionery Products: Croissants And Buns, Cakes And Pastries, Cream And Ganache, Ice Cream And Sorbets., Cream Fat Content 33%. For Whipping., Apple Pectin., Glucose Syrup 43%. Glucose Syrup (Confectionery). A Natural Sugar Substitute, A Clear, Colorless And Odorless Liquid, Used In The Production Of Confectionery Products As A Sweetener. Used In The Production Of Confectionery And Bakery Products To Impart Softness, Plasticity, Slow Down The Staling Process, And Also Prevent Sugaring (In Creams, Jams, Fillings, Candies)., Powdered Sugar.
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