Sour-cherry “in” paste
in paste with PIECES
Ingredients
sugar, sour cherries (30%), glucose syrup, acidifier citric acid, sour-cherry juice, stabilizers pectins, colouring anthocyanin, flavorings.
Use mode
paste 80-100 g per 1 litre of fruit base.
Pate 50-60 g as corrective per 1 litre of base made with fruit.
Mix before use.
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