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'REMO-Krem' makes rationalization of cake manufacture possible



'REMO-Krem' makes rationalization of cake manufacture possible



Backer und Konditor 28(2): 41-42



A special confectionery cream, REMO-Krem, developed for use in the manufacture of confectionery cream-, coated- and fruit-cakes in a fully automatic production line is described. REMO-Krem contains 66.5% butter or margarine, 18.5% icing sugar, 13.8% cream (with 10% fat) and 1.2% vanilla flavouring.

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Accession: 000803065

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