1 litre or 3 litre Ground cork for including in base mixes to make Pop-ups or Wafters. Note you will normally need to include an extra binder like Egg Albumin or Whey Gel/Protein in order to make a long lasting pop-up.
1 litre or 3 litre Ground cork for including in base mixes to make Pop-ups or Wafters. Note you will normally need to include an extra binder like Egg Albumin or Whey Gel/Protein in order to make a long lasting pop-up.