| 摘要 |
The fruit spread, designed to be applied cold to cakes and pastries, is made by mixing one litre of water with 300 g of stoned apricots or 100 g of strawberry extract, 100 g of a binding agent, 400 g of sugar and 1 g of a preservative (E202). The resultant solid paste of 1.5 kg is mixed with 1 litre of water to produce a spread with a volume of 2.55 litres that is ready to use. It can be supplied for example in 10 litre containers. |
