Nuts, and ground Egg, fresh or powdered Milk, or powdered Cream, fresh or imitation Gelatine or vegetarian equivalent setting agents – Flavourings and essences Chocolate or cocoa Fats, oils, margarines and shortening. Depending on the product the term product’ is a generic term that describes ‘bakery bread, yeast goods, quick bread and pastry items.
Nuts, and ground Egg, fresh or powdered Milk, or powdered Cream, fresh or imitation Gelatine or vegetarian equivalent – setting agents Flavourings and essences Chocolate or cocoa Fats, oils, margarines and shortening. Depending on the product the term ‘bakery product’ is a generic term that describes bread, yeast goods, quick bread and pastry items.
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx