Catalogue cakes&sweets
RIBAMBELLE Cakes&Sweets /
Catalogue Caces&Sweets
SELECT A CATEGORY:
Vegetable cream
Water, hydrogenated vegetable fat 29%, sugar 10%, emulsifiers E472(b), E322, sorbitol, sodium caseinate, stabilizer E460(i), salt, acidity regulators E331, E339(i), flavoring, food coloring E160(a).
Mastic
Cake coating: sugar; glucose syrup; water; modified potato starch; vegetable margarine; glycerin (E422); thickener (CMC E466); preservative (potassium sorbate E202); dye (Titanium dioxide E171); aromatizer identical to natural "Vanilla".
Figures and decor: sugar, glucose syrup, cocoa butter, potato and corn starch. May contain traces of nuts, soy, peanut, nut and sesame oils.
Chocolate velor
Dark chocolate, cocoa butter.
Colored velor
White chocolate, cocoa butter, dye.
Dark chocolate ganache
Dark chocolate, butter, cream 33%.
Ganache on white chocolate
Butter, cocoa butter, dark chocolate.
Cream cheese
Cremette cheese, powdered sugar, butter.
Berries (open cake)
raspberry, strawberry, blueberry, blackberry.
Glasage
Gelatin, water, glaze, glucose syrup, sugar, cream 33%.
Cream for mastic
Ganache on white chocolate.
Water, hydrogenated vegetable fat 29%, sugar 10%, emulsifiers E472(b), E322, sorbitol, sodium caseinate, stabilizer E460(i), salt, acidity regulators E331, E339(i), flavoring, food coloring E160(a).
Mastic
Cake coating: sugar; glucose syrup; water; modified potato starch; vegetable margarine; glycerin (E422); thickener (CMC E466); preservative (potassium sorbate E202); dye (Titanium dioxide E171); aromatizer identical to natural "Vanilla".
Figures and decor: sugar, glucose syrup, cocoa butter, potato and corn starch. May contain traces of nuts, soy, peanut, nut and sesame oils.
Chocolate velor
Dark chocolate, cocoa butter.
Colored velor
White chocolate, cocoa butter, dye.
Dark chocolate ganache
Dark chocolate, butter, cream 33%.
Ganache on white chocolate
Butter, cocoa butter, dark chocolate.
Cream cheese
Cremette cheese, powdered sugar, butter.
Berries (open cake)
raspberry, strawberry, blueberry, blackberry.
Glasage
Gelatin, water, glaze, glucose syrup, sugar, cream 33%.
Cream for mastic
Ganache on white chocolate.
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