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Usage and direction:
Knead until pliable mould or roll out on a surface lightly dusted with icing sugar to desired thickness. Spread cake with a thin layer of jam. Lift marzipan onto the cake, smooth and mould to fit.- Great almond flavour
- The Professional's choice
- Emboss, model & mold.
Sugar, Almonds (24%), Wheat Glucose Syrup, Invert Sugar.
Store in cool, dry condition. Do not refrigerate.
Almonds, Wheat
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