Request For Quotation Purchasing Food Products To Prepare For The Worldskills Championship, Confectionery Specialty. Delivery And Unloading To The Customers Warehouse Is Carried Out At The Expense Of The Supplier.

White Chocolate 25.9% Callebaut Cw2. Universal Milk Chocolate With Cocoa Bean Kernel. Cocoa Content 33.6%. The Chocolate Production Technology Is Classic. Chocolate In Callets., Pistachio Paste. A Thick, Creamy Mass Of Ground Pistachios With A Rich Flavor. Ingredients (Natural): 100% Roasted Pistachios. Ingredients (Confectionery): Roasted Pistachios (20-30%), Sugar, Vegetable Oils, Soy Flour, Milk, Emulsifiers, Mash Flavor, Colorings., President Cultured Butter 82.5% 180G. Type Of Milk - Cows. Does Not Contain Milk Fat Substitute. Type Of Butter: Unsalted. Foil Packaging. Ingredients: Pasteurized Cream, Sourdough, Acidity Regulator Lactic Acid. Energy Value Per 100 G: 742 Kcal; Proteins 0.6 G; Fats 82 G; Carbohydrates 0.3 G. Store At Temperatures From +2°C To +4°C. Production Standards: Gost 32261-2013., Milk Chocolate 33.6% Callebaut No. 823. Universal Milk Chocolate With Cocoa Bean Kernel. Cocoa Content 33.6%. The Chocolate Production Technology Is Classic. Chocolate In Callets., Rye Flour, Peeled, Makfa. Peeled Flour, First Grade. Energy Value 300 Kcal/100 G., Glucose Syrup 43% 1 Kg. Volume 0.043 L. Weight 1000 G. Taste - Sugar Syrup. A Viscous Liquid, Absolutely Transparent, Without A Yellow Tint, Reminiscent Of Honey. Almost Tasteless And Odorless. Packaging - Plastic Bucket. Ingredients: Glucose Syrup (From Corn, Wheat), Water. Energy Value Per 100 G: 320 Kcal. Carbohydrates Per 100 G: 80 G., Isomalt St-M Beneo-Palatinit, Dark Chocolate Callebaut 811-Rt-D94. Ingredients: Cocoa Butter; Sugar; Soy Lecithin; Cocoa Mass; Natural Vanilla Flavoring. The Chocolate Production Technology Is Classic. Chocolate In Callets. The Chocolate Release Form Is Figured. Type Of Additive (Filling) - Whole.