New at Karow: Workshops and seminars

Tues.28.03.2023 11 a.m.-1 p.m.
Intolerances of cereals and bread - dealing with conflicts on a daily basis

Wed. 29.03.2023 10 a.m. -1 p.m.
Intolerances of cereals and bread - the daily handling of conflicts (additional date)

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Invert sugar syrup -fluid-

Inverted sugar syrup is meant for making food, but is particularly suitable for browning and keeping fresh bakery and confectionery products, sweetening drinks, milk products and other foods and keeping soft confectionery products, improving the consistency of fillings, mousses, nuts and seed mixtures, naturally preserving fruits and intensifying fruit aromas.
  • A liquid, colourless inverted sugar syrup
  • Remains stable when baked or frozen
  • No additional colourings or preservatives

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Nuss trifft Eierlikör

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