User Instruction:

• 100/120g of paste for litre of basis mix
• 35/50g  per litre for use as reinforcement to the fruit
• 100g of flavouring paste per litre of fresh cream in the case of mousse
• 100g per litre of milk in the case of bavaroises
• 120g per kg of mixture of products in the case of cakes
• As for the use in ice- cream 100/120g of pasta per kg of mixture.

How to use:

• Stir before use.
• Cakes – mix into batter to flavour your sponge
• Creams, icings & chocolate – mix in well to flavour
• Ice-cream, yogurt, gateaux & jellies – Either mix in or pour over
• Can be enjoyed poured over neat or stirred in to any sweet treats
• Use as a jam as well as a flavouring for amazing tasting cakes
• Can also be mixed with Saracino Pasta Cover fondant to achieve a flavour

Ingredients: Sugar, banana juice and pulp (30%), glucose syrup, flavours, thickener: pectin; antioxidant: ascorbic acid; colours: curcumin, beta-carotenes.

Allergens: Possible cross contamination with: EGGS, PEANUTS, SOYBEANS, MILK, NUTS (ALMONDS, HAZELNUTS, PISTACHIO NUTS)

Storage Precautions: Product must be stored in a dry place, free from odours, chemicals, insects and rodents.