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    Blackcurrant syrup Bigallet 1 L

    20030008

    New product

    The Bigallet blackcurrant syrup is shiny black in color.
    Its nose is perfumed, fine and powerful blackcurrant buds.
    On the palate you will discover a syrup fruity and slightly acidulated which expresses all the intensity of blackcurrant. The presence of a "home" infusion of blackcurrant buds intensifies the sensations in the mouth.
    Composition:
    Sugar and glucose-fructose syrup, water, blackcurrant juice concentrate (10%) natural flavors of blackcurrants and other natural flavors.
    Without antioxidant, Acidifying agent: citric acid, Preservative free, Non-azo dyes: anthocyanins.
    Physico-chemical characteristic:
    Density at 20 ° C: 1.314 (+/- 0.05)
    Brix: 65 (+/- 0.5)
    Microbiological characteristics:
    Total Germs: <100 germs / g Routine AFNOR Method (Aerobic Mesophiles)
    NF V08 -051
    Yeasts: <10 germs / g} Routine AFNOR method
    Molds: <10 germs / g} XP - VO8-059
    (Tolerance according to the 3-class plan)
    Blackcurrant syrup elaborated in the tradition of the house BIGALLET, creator of recipes since 1872.

    46 Items

    6,75 € Tax included

    6,75 € per L

    Delivery: 1 to 4 days

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    6 6,41 € Up to 2,03 €

    Data sheet

    complete package :6
    Volume :1 L
    Without Conservative agentYes
    Gluten freeYes

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    Blackcurrant syrup Bigallet 1 L

    Blackcurrant syrup Bigallet 1 L

    The Bigallet blackcurrant syrup is shiny black in color.
    Its nose is perfumed, fine and powerful blackcurrant buds.
    On the palate you will discover a syrup fruity and slightly acidulated which expresses all the intensity of blackcurrant. The presence of a "home" infusion of blackcurrant buds intensifies the sensations in the mouth.
    Composition:
    Sugar and glucose-fructose syrup, water, blackcurrant juice concentrate (10%) natural flavors of blackcurrants and other natural flavors.
    Without antioxidant, Acidifying agent: citric acid, Preservative free, Non-azo dyes: anthocyanins.
    Physico-chemical characteristic:
    Density at 20 ° C: 1.314 (+/- 0.05)
    Brix: 65 (+/- 0.5)
    Microbiological characteristics:
    Total Germs: <100 germs / g Routine AFNOR Method (Aerobic Mesophiles)
    NF V08 -051
    Yeasts: <10 germs / g} Routine AFNOR method
    Molds: <10 germs / g} XP - VO8-059
    (Tolerance according to the 3-class plan)
    Blackcurrant syrup elaborated in the tradition of the house BIGALLET, creator of recipes since 1872.

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