Soy Lecithin - Liquid gelato Henry & Henry apricot pastry

Henry & Henry apricot pastry filling adds a touch of fruitiness that brings out the soft

It has a long shelf life but should be used within a few years for best flavor quality

Grease-Resistant Paper: Maintains a clean look and resists oil stains

UPC Code: 10020648029956

Semolina flour is also used to make bread and other baked goods

Soy Lecithin - Liquid gelato Henry & Henry apricot pastrySoy Lecithin is a surface active agent with unique properties, derived from soybeans. Soy lecithin can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, soy lecithin reduces the surface tension and acts as an emulsifier. When used between a solid and a liquid phase soy lecithin acts as a wetting and dispersing agent. When used between solid phases, soy lecithin acts as a lubricant or release