Nakajima Daishido 3rd layer dessert Jelepafe No. 6

: Product Introduction A parfait dessert that looks beautiful with three colors. The third layer of the second layer of "fruit sauce" of the first layer "Yogurt Jelly" with "Fruit Warabi Mochi" in a good -mouthed "fruit jelly". The three layers overlap and the deliciousness that cannot be tasted elsewhere. It is a dish that will be pleased with gifts. Raw ingredients / ingredients Sugar (domestic manufacturing) Mixed heterogeneous liquid sugar peach peach pure puree puree puree redemption puree redden hydraulic mandatory lactic acid bacteria drinks (sterilized bactericidal) fermented milk (sterilized) strawberry processed product processed sugar condensed luxury luxury berry processed product raspberry paste Book Warabi powder/gel, pH adjustment agent Lactic acid oxidation prevention agent (V.C) Acideline coloring (anthocyanin calentenoid red koji) (partially includes breasts, gelatin, soybeans, and thighs. ) Sugar (domestic manufacturing) Mixed mixture mixture mixture mixture mango puree concentrated orange juice reddenate milk reddenate milk lactic acid bacteria drinks (sterilization) Fermented pussy fruit juice fruit juice Sugar sacred lactos Assembly (increase polysaccharides) PH coordinator stabilizer (processed starch pectin) lactic acid ca octitude prevention agent (V.C) carotenoid pigment (including milk, orange, gelatin, soybeans) Sugar (domestic manufacturing) Mixed water mixture mixture mixture mixture fluffy juice dense decorated bacteria reddenate reddenate liquid milk milk products lactic acid bacteria drink (sterilization) fermented milk (sterilized) Western liquor concentrated saccharides saccharides saccharides rabbit flour/gel PH adjustment agent Ca fragrant colorant (anthocyanic chinashikalotenoid) anti -oxidant (V.C) (including milk, gelatin, soybeans, and apples)