 
        Pro souffle (stabilizer), Sosa
Powder based on protein and xanthan gum Properties: Basis for a stable souffle. Application: Can be mixed cold ... Application: Any fat-free liquid without enzymes. Observations: 25% higher and 5 times more stable than protein.
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selection | Content (weighed) | Packaging | Price EUR
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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