Frangipane

pastry - ln redients: wheat flour, sugar, margarine (vegetable oils (palm, turnip), water, salt, emulsifiers (soy lecithin, mono - and fatty acid diglycerides), acidifier (citric acid)), eggs (soil), apricot gluco putpe syrup, sta jlisant (glycerol), wheat starch, skim milk powder, baking powders (disodium diphosphate, sodium acid carbonate), dextrose, salt, invert sugar syrup, flavor, gelling agents (pectin, alginate thickeners (xanthan gum, locust bean seed flour), acidity regulators (sodium citrate, tricalcium phosphate), acidifier (citric acid), emulsifiers (rapeseed lecithin, sugar esters), antioxigen (d sodium), preservative (potassium sorbate),