Group 1
Ingredient
KG
Hadeja Flan Gel - Apricot
1.000
Water or Fruit Juice
0.750
Total Weight: 1.750

1. Bring Group 1 to the boil.
2. Allow to cool and use at 66°C.
3. Additional water may be added to give a softer gel.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Topping - Glazes and Gels