Bayareq Al Khaleej
F522
Base for obtaining a creamy and structured hot and cold ice cream. Fiordilatte flavour. Recipe: 100 g powder + 240 g sugar + 1 liter milk.
Packing Size : 2 Kg Bag 8 Bags per Carton
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F502
Base for obtaining a creamy and structured hot and cold ice cream.A Fiordilatte flavour.A Recipe: 50 g powder + 260 g sugar + 1 L milk.
F817
Non-hydrogenated vegetable fat supplement for milk bases, alternative to cream.
Packing Size : 5 Kg Bag 2 Bags per Carton
F706
Mix of emulsifiers and thickeners, high yield concentrate.
Packing Size : 1.5 Kg Bag8 Bags per Carton
F886
Base to obtain an ice cream with optimal volume and preservation by adding only water and sugar. Recipe: 350 g powder + 190 g sugar + 1 L water.
Packing Size : 6 Kg Bag 2 Bags per Carton
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