Description
Roll icing fondant light skin.
See the characteristics of the ingredients for each color separately.
Ingredients:
Sugar, glucose syrup, water, palm oil (non-hydrogenated), thickener, tragan, humectant, glycerin, E104, E124 dyes (may adversely affect children’s activity).
Nutrition facts:
100g contain an average value of: |
|
Сaloric value |
1642 KJ/392 kcal |
Total Carbohydrate |
87.6 g |
Sugar |
81.3 g |
Fat |
4 g |
Saturated fat |
0.1 g |
Protein |
0 g |
Sodium |
0 g |
Shelf life: 12 months
Country of manufacture: Germany
Please note that the roll fondant does not contain any preservatives, animal products, emulsifier, dyestuffs or flavourings. The used vegetable fat is non-hydrogenated.
500g thinny rolled fondant are sufficient for two cakes of approx. 18-22cm diameter or one cake of approx. 30cm diameter.
Sugar paste is used to cover cakes, pastries, modeling simple flower arrangements, figurines and various decorative elements. We propose you a wide range of bright and pastel colors of sugar paste thatallow you to create new shades when mixing with each other.
How to use: Knead the required amount of paste to a soft, plastic consistency. To avoid the paste sticking to the work surface, sprinkle the surface with powdered sugar or starch. The paste is ready for modelling. To fasten the parts together you can use water or sugar syrup. Ready decorations leave in a dry dark place for 12-24 hours for drying. To cover the surface of the cake, roll out a layer of sugar paste to the required thickness of 3-8 mm, place on the cake pre-covered with jam, butter or cream, gently smooth the surface and cut off the remnants of sugar paste.