- Description
- Information
- Downloads (2)
- Recipes (1)
For the production of sugar-, fondant and caramel products. Also suitable for keeping fresh marzipan. Store in a cool, dark and dry place.
- Material paste
- capacity 400 g
- VE 1
Directions for use
Directions for use for sugar paste:
1 tbsp gum arabic, 450 g sieved icing sugar, 1 ½ tbsp glucose, 4 tbsp hot water
Sieve icing sugar into a bowl. Add and work in the remaining ingredients. Then, shape the mass into a roll, package well into 2 plastic bags (bag in bag) and store at room temperature until the following day.
Knead and work again until smooth. Should the fondant be too soft, a little more icing sugar can be added.
Ingredients
Glucose syrup
May contain traces of nuts and sulphur dioxide
Nutritional table
| Nutricional value per | 100 g |
| Physiological energy value | 1365 kJ / 321 kcal |
| Fat | 0 g |
| hereof saturated fatty acids | 0 g |
| Carbohydrates | 80 g |
| hereof sugar | 25 g |
| Protein | 0 g |
| Salt | 0.0125 g |
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