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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 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.
May contain traces of nuts and sulphur dioxide
|Nutricional value per||100 g|
|Physiological energy value||1365 kJ / 321 kcal|
|hereof saturated fatty acids||0 g|
|hereof sugar||25 g|