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THE
MAIN RAW MATERIALS HANDLED
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- Eggs
(yolks, mixed, egg-whites)
- Yeast
- Natural
Yeast
- Fats
(butter margarine, lard , etc.)
- Saline
and sugar solutions
- Plasticised
butter
- Glucose,
fructose and maltose
- Semi-processed
product
- Fruit
juice
- Creams
- Water
- Milk
- Aromas
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