Marmalades are perfect for layering and decorating bakery products.
Marmalades are obtained by boiling down fruit or fruit purées. The consistency can be adapted to the clients' needs. Smooth texture allows for manual or automatic application.
- Made with 120-130 g of fruit per 100 g of finished product.
- Extract: min. 60%.
- ideal for filling and decorating puff, half-puff, shortcrust, sponge cakes or fruit buns
- for layering gingerbread and any other cakes, large and small